| Courtesy of Mission Foods
| | | |
| Recipe Ingredients:
12 to 14 Mission® Soft Taco Size Flour Tortillas warmed
1 1/2 lb. boneless, skinless Chicken Breasts
1 1/2 cups Lawry's® Teriyaki Marinade divided
1/2 lb. Bean Sprouts
3 1/2 cups Bok Choy or Lettuce shredded (about 1 large head) 2 Carrots sliced (optional)
1 can (8 oz.) sliced Water Chestnuts drained |  | |
| Recipe Instructions:
1. Place chicken in a resealable plastic bag. Pour 1 cup of Teriyaki Marinade. Marinade in refrigerator 30 minutes. Remove chicken from marinade; discard liquid.
2. Grill or broil 10 to 15 minutes or until chicken is no longer pink and juices run clear when cut. Cool slightly and slice.
3. In a large bowl, combine chicken with bean sprouts, bok choy or lettuce, water chestnuts, carrots, and 1/4 cup marinade. Spread 1 to 2 teaspoons additional sauce on each tortilla. Place about 3/4 cup chicken mixture on each tortilla. Fold each tortilla; serve warm.
Enjoy this delicious chicken teriyaki Mexican recipe! |
Type of recipe: Poultry
| | Preparation Time (min): | | Cook Time (min): | | Prep Tool: Food Processor | | | | |
