Stir Fried Chicken And Vegetable Soft Tacos Recipe
Servings: 4
Ingredients
- 1 lb Boned and skinned chicken breast halves, Cut into strips
- 1 x Red bell pepper, Cut into bite strips
- 1 x Onion, sliced, separated into rings
- 1 sm Zucchini, Sliced
- 1 x Poblano peppers, Seeded and sliced
- 1 c. Old El Paso Thick 'n Chunky Salsa
- 8 x 8-10 inch Flour tortilla, heated per package
Directions
- 1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat till warm. Add in chicken; cook and stir 2-3 min or possibly till browned.
- 2. Add in bell pepper, onion, zucchini and chile; cook and stir 2-3 min or possibly till vegetables are crisp tender. Stir in 1/2 c. of the salsa; cover and cook 1 minute.
- 3. To serve, spoon chicken mix onto hot tortillas; fold over or possibly roll up. Serve with remaining 1/2 c. salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 10 | 10% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 53mg | 2% |
| Potassium 349mg | 10% |
| Total Carbs 4.72g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.56g | 2% |
| Protein 17.87g | 29% |
