Ingredients
1
tablespoon vegetable oil
1 1/4
lb boneless skinless chicken breasts, cut into thin strips
1
bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed
1/2
cup stir-fry sauce
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired
Preparation
In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.
