Oriental Chicken in Tortillas

Total Time
Prep 31 mins
Cook 10 mins

Quick, easy, & low fat

Ingredients Nutrition


  1. Soak mushrooms in hot water, covered. Let stand 30 minutes, drain well. Cut mushrooms into thin strips discarding stems, set aside.
  2. For sauce, stir together soy suce, cornstarch, and 1/3C water. Set aside.
  3. Spray cold wok/skillet with cooking spray. Preheat, and add eggs. Cook in sheet, and cut in narrow bite size strips. Set aside.
  4. Preheat same skillet over high heat. Add oil. Stir fry garlic for 30 sec. Add chicken & stir fry 2-3 minutes or till no longer pink. Push from center of wok.
  5. Stir sauce and pour into center of wok. Cook and stir till bubbly, stir in cabbage, bamboo shoots, onions, mushrooms, & egg strips. Cover & cook 1 minute or till hot.
  6. Spoon some of the chicken mixture into each tortilla. Roll and serve immediately.


Most Helpful

Interesting combination of ingredients created a decent flavor filling. I used flour tortillas, would definitely use corn next time. This was quick and easy to put together. I'm looking forward to eating leftovers for lunch tomorrow. Made for 2008 PAC~O

QueenBee49444 November 06, 2008

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