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
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
-
Step1In 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.
-
Step2Cut 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.
-
Step3Spread 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;Tips from the Betty Crocker Kitchens
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