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Ingredientes
- 1 lb boneless skinless chicken breast halves lightly pounded salt and freshly grnd pepper
- 2 Tbsp. extra virgin olive oil divided
- 1/2 tsp garlic chopped
- 10 ounce fresh mushrooms sliced (about 3 c.) (10 to 12)
- 2 1/2 c. broccoli florets
- 1/4 c. chicken broth
- 1 Tbsp. soy sauce
- 2 tsp fresh ginger grated
- 4 x flour tortillas (8")
Direcciones
- 1. Sprinkle chicken with 1/2 tsp salt and 1/8 tsp pepper. Heat 1 tbs oil inlarge nonstick skillet over medium-high heat; add in chicken and cook 4-5 min per side, till cooked through. Transfer to cutting board; cover and keep hot.
- 2. Heat remaining oil in skillet. Add in garlic and cook 30 seconds. Stir inmushrooms. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 1 minute.
- Add in broccoli, chicken broth, soy sauce and ginger; cook 4-5 min till broccoli is tender and liquid has evaporated.
- 3. Cut chicken into thin strips. Divide and arrange chicken and mushroom-broccoli mix on one half of each tortilla; roll up.
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- NOTES: I cut the recipe in half for two of us. I substituted Swanson's oriental broth for the chicken broth and also added minced onions to the mushroom-broccoli mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 71 | 41% |
| Total Fat 8.05g | 10% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 312mg | 13% |
| Potassium 542mg | 15% |
| Total Carbs 5.19g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.81g | 1% |
| Protein 20.56g | 33% |
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