Stir-fry wrap (mayo)

Yield: 6 servings

Measure Ingredient
6¼ ounce Skinless boneless chicken breast halves
1 \N Garlic clove
1 teaspoon Oil
16 ounces Frozen vegetables oriental stir-fry medley
1 tablespoon Teriyaki sauce
6 \N Flour; (8- to 10-inch diameter) tortilla

Heat the tortillas by placing between moist towels in an oven set to "warm." Slice the chicken breasts into very thin strips. Heat oil in skillet, add garlic and stir fry the chicken strips. Add the vegetables to the chicken and cook 3 to 5 minutes. Top with teriyaki sauce and toss. Fill each tortilla with ¾ cup of the chicken and vegetable mixture. Fold opposite ends of the wrapper toward the center over the filling. Roll up open end of the wrapper toward the opposite edge. Serve immediately along with the remaining vegetables "on the side." Mayo reduced the fat and calories as follows: *from 3 to 2 ounces chicken per serving; from 6 teaspoons to 1 teaspoon of oil to stirfry; doubling the vegetables (from 8 to 16 ounces). If desired, you could further reduce the calories from fat by using lowfat or nonfat flour tortillas.

Nutritional Analysis From 260 cals, 10 g fat, 35%cff to 190 cals, 5g fat, 24%cff; exchanges 1 starch, 2 vegetable, 1 meat.

Sent in by kitpath@... 4/16/99

Recipe by: Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 18, 1999, converted by MM_Buster v2.0l.

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