| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Mexican |
6 |
Servings |
INGREDIENTS
|
|
-VIVIAN THIELE NRHF19C |
| 1 |
lb |
Chicken Breast; boneless and skinless |
|
|
*******Sauce******* |
| 1/2 |
c |
Soy Sauce |
| 1 |
c |
Orange Juice |
| 1 |
tb |
Lemon Juice |
| 1 |
ts |
Sugar |
| 2 |
|
Cloves Garlic; crushed |
| 1/2 |
ts |
Ginger |
|
|
******************** |
| 1 |
tb |
Oil |
| 1 |
md |
Onion; sliced |
| 1 |
|
Green pepper; sliced |
| 1 |
|
Red Pepper; sliced |
| 12 |
|
Flour Tortillas (6-8 inch) |
INSTRUCTIONS
Cut chicken breasts into strips 1/4" thick. Combine all sauce ingredients
and pour over chicken strips. Cover and refrigerate overnight. Drain meat
well and stir fry in oil along with onion and peppers until all pink color
is gone from chicken pieces and vegetables are crisp-tender. Preheat
sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6 X 6
inches. Brush outside of each with oil. Lay 4 tortillas on pocket grid
oiled side down. Spoon chicken mixture into the triangle shaped pockets.
Top with tortillas, oiled side up. Close lid and cook 3 minutes or until
tortillas are heated through and sealed. Repeat with remaining ingredients.
Makes 12 pockets.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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