Oriental Chicken in Tortillas

“Quick, easy, & low fat”
READY IN:
41mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak mushrooms in hot water, covered. Let stand 30 minutes, drain well. Cut mushrooms into thin strips discarding stems, set aside.
  2. For sauce, stir together soy suce, cornstarch, and 1/3C water. Set aside.
  3. Spray cold wok/skillet with cooking spray. Preheat, and add eggs. Cook in sheet, and cut in narrow bite size strips. Set aside.
  4. Preheat same skillet over high heat. Add oil. Stir fry garlic for 30 sec. Add chicken & stir fry 2-3 minutes or till no longer pink. Push from center of wok.
  5. Stir sauce and pour into center of wok. Cook and stir till bubbly, stir in cabbage, bamboo shoots, onions, mushrooms, & egg strips. Cover & cook 1 minute or till hot.
  6. Spoon some of the chicken mixture into each tortilla. Roll and serve immediately.

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