ASIAN TACOS

Asian Tacos image

Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 6

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Ingredients

1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into thin strips
1 bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed
1/2 cup stir-fry sauce
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired

Steps:

In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

Nutrition Facts : Calories 525, Carbohydrate 67 g, Cholesterol 75 mg, Fiber 6 g, Protein 38 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg