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Ingredients
- 1 1/2 lbs. boneless, skinless chicken
- 1/2 c. Mesquite marinade
- 2 tbsp. salad oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 3/4 teaspoon garlic pwdr
- 1/2 teaspoon warm pepper sauce
- 1 tomato, cut into wedges
- 8 flour tortillas
- 2 tbsp. parsley
Directions
- In large bowl combine chicken and marinade. Marinate 1 hour; drain and throw away marinade. In large skillet heat oil; saute/fry onion, bell pepper, garlic pwdr, and warm pepper sauce 8 min till crisp-tender. Saute/fry chicken 8-10 min. Stir in vegetable oil and tomato; heat through. Meanwhile, hot tortillas in oven 5 min. Remove; wrap in small towel to keep them soft. To serve, scoop chicken mix into center.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 832g | |
| Calories 1327 | |
| Calories from Fat 872 | 66% |
| Total Fat 97.3g | 122% |
| Saturated Fat 24.66g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 347mg | 116% |
| Sodium 358mg | 15% |
| Potassium 1575mg | 45% |
| Total Carbs 21.06g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 10.66g | 7% |
| Protein 89.77g | 144% |
