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Ingredientes
- 4-5 pcs of boneless, skinless chicken, cut into strips (increase amount with size of family or possibly appetite)
- 2-3 med. zucchini, cut into 2" strips
- 1 onion, sliced into 1" lengths
- 1 green or possibly red pepper (optional), sliced
- 1 (12 ounce.) can Mexican style tomatoes
- 6-8 flour tortillas
- Chili pwdr
- Salt & pepper
- 1 tbsp. veg. oil
Direcciones
- 1. Stack and wrap tortillas in foil and hot in 200 degree oven.
- 2. Brown chicken in large skillet till no longer moist.
- 3. Add in onion, zucchini and pepper to chicken and stir fry till veggies are crisp but cooked.
- 4. Season to taste with salt, pepper, chili pepper, etc.
- 5. When mix is no longer moist, add in Mexican style tomatoes.
- 6. Stir fry mix till well blended and no longer runny.
- 7. Add in more chili pwdr if more spice desired.
- 8. Roll mix in warmed tortillas and serve with rice, lowfat sour cream, garnish, etc.
- 9. Add in or possibly delete ingredients with personal preferences.
- 10. Great for lunch, dinner and as a leftover.
- 11. Serves as many as needed. Inexpensive and good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 12 servings | |
| Calories 1018 | |
| Calories from Fat 639 | 63% |
| Total Fat 70.91g | 89% |
| Saturated Fat 20.05g | 80% |
| Trans Fat 0.03g | |
| Cholesterol 347mg | 116% |
| Sodium 351mg | 15% |
| Potassium 1032mg | 29% |
| Total Carbs 3.08g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.59g | 1% |
| Protein 86.79g | 139% |
