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10-16-2008, 08:39 PM
YUCATAN THAI CHICKEN FAJITAS
Ingredients:
4 boneless, skinless chicken breast halves, cut in strips
1 teaspoon seasoned salt
2 tablespoons vegetable oil
1/2 cup thinly sliced red bell pepper
3 cups broccoli slaw mix
2 green onions, cut in 1-inch pieces
1 can (4 ounces) chopped green chilies
2 tablespoons chopped fresh mint
8 (7-inch) flour tortillas
Apricot-Hoisin sauce (recipe follows)
1/4 cup toasted sunflower seed
Mint sprigs
Method:
Sprinkle chicken with seasoned salt. In large frypan, place vegetable oil over medium-high heat. Add chicken and cook, stirring, about 4 minutes or until tender. Add red pepper, broccoli slaw, green onions, chilies and mint; cook about 4 minutes longer, stirring. Warm tortillas according to package directions. Spread each tortilla with Apricot-Hoisin Sauce. Divide chicken mixture equally among tortillas, sprinkle with sunflower kernels, fold up and arrange on serving platter. Garnish with mint sprigs.
Ingredients:
4 boneless, skinless chicken breast halves, cut in strips
1 teaspoon seasoned salt
2 tablespoons vegetable oil
1/2 cup thinly sliced red bell pepper
3 cups broccoli slaw mix
2 green onions, cut in 1-inch pieces
1 can (4 ounces) chopped green chilies
2 tablespoons chopped fresh mint
8 (7-inch) flour tortillas
Apricot-Hoisin sauce (recipe follows)
1/4 cup toasted sunflower seed
Mint sprigs
Method:
Sprinkle chicken with seasoned salt. In large frypan, place vegetable oil over medium-high heat. Add chicken and cook, stirring, about 4 minutes or until tender. Add red pepper, broccoli slaw, green onions, chilies and mint; cook about 4 minutes longer, stirring. Warm tortillas according to package directions. Spread each tortilla with Apricot-Hoisin Sauce. Divide chicken mixture equally among tortillas, sprinkle with sunflower kernels, fold up and arrange on serving platter. Garnish with mint sprigs.