| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
2send, Sandwiches, Chicken and |
6 |
servings |
INGREDIENTS
| 6 1/4 |
oz |
Skinless boneless chicken breast halves |
| 1 |
|
Garlic clove |
| 1 |
ts |
Oil |
| 16 |
oz |
Frozen vegetables oriental stir-fry medley |
| 1 |
tb |
Teriyaki sauce |
| 6 |
|
Flour; (8- to 10-inch diameter) tortilla |
INSTRUCTIONS
Heat the tortillas by placing between moist towels in an oven set to
"warm." Slice the chicken breasts into very thin strips. Heat oil in
skillet, add garlic and stir fry the chicken strips. Add the vegetables to
the chicken and cook 3 to 5 minutes. Top with teriyaki sauce and toss. Fill
each tortilla with 3/4 cup of the chicken and vegetable mixture. Fold
opposite ends of the wrapper toward the center over the filling. Roll up
open end of the wrapper toward the opposite edge. Serve immediately along
with the remaining vegetables "on the side."
Mayo reduced the fat and calories as follows: *from 3 to 2 ounces chicken
per serving; from 6 teaspoons to 1 teaspoon of oil to stirfry; doubling the
vegetables (from 8 to 16 ounces). If desired, you could further reduce the
calories from fat by using lowfat or nonfat flour tortillas.
Nutritional Analysis From 260 cals, 10 g fat, 35%cff to 190 cals, 5g fat,
24%cff; exchanges 1 starch, 2 vegetable, 1 meat.
Sent in by kitpath@earthlink.net 4/16/99
Recipe by: www.mayohealth.org/mayo/
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 18,
1999, converted by MM_Buster v2.0l.
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