(Yield: 4 servings)
6 (six-inch each) flour tortillas
1 tablespoon vegetable oil
1/2 pound boneless, skinless chicken, cut into thin strips
1 clove garlic, minced
2 cans (15 oz. each) black beans, rinsed and drained
1 can (4 oz.) diced green chiles
1/4 cup Kikkoman Stir-Fry Sauce
1/8 teaspoon ground red pepper (cayenne)
2 fresh ripe tomatoes, diced
4 cups iceberg lettuce chunks
1 lime, cut into wedges (optional)
- Cut each tortilla into 4 wedges and place in single layer on large baking sheet; bake in 400ºF. oven 8 to 10 minutes, or until crisp.
- Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and garlic; stir-fry 2 minutes. Reduce heat to medium. Gently stir beans, chiles, stir-fry sauce and red pepper into skillet; simmer 1 minute, or until beans are heated through. Remove from heat; stir in tomatoes.
- For each serving, spoon chicken mixture over lettuce chunks. Serve with tortilla "chips" and lime wedges.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.