| Courtesy of Mission Foods
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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 |  |
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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
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| Preparation
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Tool: Food Processor |
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