Chicken, Broccoli And Mushroom Tortillas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Boneless, skinless chicken |
| breast halves lightly | ||
| pounded | ||
| Salt | ||
| Freshly ground pepper | ||
| 2 | T | Olive oil, divided |
| 1/2 | t | Finely minced garlic |
| 1 | 10 or 12 oz. fresh | |
| mushrooms sliced about | ||
| cups | ||
| 2 1/2 | c | Broccoli florets, 8 oz. |
| 1/4 | c | Chicken broth |
| 1 | T | Soy sauce |
| 2 | t | Grated fresh ginger |
| 4 | Flour, 8-inch tortillas |
INSTRUCTIONS
3 FROM LHJ ONLINE http://www.lhj.com For easy suppertime prep keep a supply of cut fresh vegetables in the fridge for these savory tortilla roll-ups. Total prep time: 28 minutes Degree of difficulty: Easy Low-fat Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat; add chicken and cook 4 to 5 minutes per side, until cooked through. Transfer to cutting board; cover and keep warm. Heat remaining 1 tablespoon of oil in skillet. Add garlic and cook 30 seconds. Stir in mushrooms. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 1 minute. Add broccoli, chicken broth, soy sauce and ginger; cook 4 to 5 minutes until broccoli is tender and liquid has evaporated. Cut chicken into thin strips. Divide and arrange chicken and mushroom-and-broccoli mixture on one half of each tortilla; roll up. Makes 4 servings. PER SERVING Calories 340 Total Fat 11.5 g Saturated Fat 1.5 g Cholesterol 66 mg Sodium 1,008 mg Carbohydrates 26 g Protein 33 g Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 134
Total Fat: 15.1g
Cholesterol: 73.1mg
Sodium: 1105.6mg
Potassium: 679.3mg
Carbohydrates: 36.4g
Fiber: 2.3g
Sugar: 4.7g
Protein: 36.9g