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Asian Tacos

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By Betty Crocker Kitchens
Updated Jan 19, 2009
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Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

Asian Tacos

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • 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 Count)
  • Additional stir-fry sauce, if desired

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

525 Calories
14g Total Fat
38g Protein
67g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
525
Calories from Fat
125
Total Fat
14g
0%
Saturated Fat
3g
0%
Cholesterol
75mg
0%
Sodium
1010mg
0%
Total Carbohydrate
67g
0%
Dietary Fiber
6g
0%
Protein
38g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
36%
36%
Calcium
16%
16%
Iron
28%
28%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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