Chicken, broccoli and mushroom tortillas

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless; skinless chicken breast halves, lightly pounded
Salt
Freshly ground pepper
2 tablespoons Olive oil; divided
½ teaspoon Finely minced garlic
1 pack (10 or 12 oz.) fresh mushrooms; sliced (about 3 cups)
2½ cup Broccoli florets; (8 oz.)
¼ cup Chicken broth
1 tablespoon Soy sauce
2 teaspoons Grated fresh ginger
4 Flour; (8-inch) tortillas
4 servings.

Directions

FROM LHJ ONLINE For easy suppertime prep keep a supply of cut fresh vegetables in the fridge for these savory tortilla roll-ups.

Total prep time: 28 minutes Degree of difficulty: Easy Low-fat 1. Sprinkle chicken with ½ teaspoon salt and ⅛ teaspoon pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat; add chicken and cook 4 to 5 minutes per side, until cooked through. Transfer to cutting board; cover and keep warm.

2. Heat remaining 1 tablespoon of oil in skillet. Add garlic and cook 30 seconds. Stir in mushrooms. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper; cook 1 minute. Add broccoli, chicken broth, soy sauce and ginger; cook 4 to 5 minutes until broccoli is tender and liquid has evaporated.

3. Cut chicken into thin strips. Divide and arrange chicken and mushroom-and-broccoli mixture on one half of each tortilla; roll up. Makes PER SERVING Calories 340 Total Fat 11½ g Saturated Fat 1½ g Cholesterol 66 mg Sodium 1,008 mg Carbohydrates 26 g Protein 33 g Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 19, 1998

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