Chicken Stir Fry Tacos, Corn Tortillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 boneless, skinless chicken breast, cubed |
3 medium carrots, chopped |
2 medium white onions, chopped |
1 green pepper, julienned |
8 cloves garlic, chopped |
2 stalks celery, chopped |
15 large white button mushrooms, chopped |
4 egg whites |
2 egg yolks |
2 tsp cumin powder |
2 tsp cayenne pepper |
2 tsp salt |
2 tbsp lemon juice |
2 tsp pepper |
30 medium corn tortillas |
20 tsp feta cheese |
2 tbsp canola oil |
Directions:
1. Beat eggs and egg whites together
2. Grease hot wok with 2 tbsp canola oil
3. Add Chicken cubes
4. Toss until cooked, add lemon and toss for half a minute and then set aside (keeping leftover juices in the wok)
5. Grease hot wok with remaining canola oil
6. Add Onions and toss for about a minute
7. Add Mushrooms to center of wok and toss for about a minute
8. Add Carrots, Peppers and Celery to center of wok and toss for about a minute
9. Add Garlic and toss for about half a minute
10. Toss everything together and add cumin, cayenne, salt, pepper
11. Open up area in center of wok and pour in eggs.
12. Allow eggs to firm on the bottom, then stir around to put loose eggs in contact with wok. Keep doing this until eggs are cooked and scrambled.
13. Stir in cooked Chicken and mix everything together.
14. To serve, add 2 - 3 tbsp stir fry to center of tortilla, add 1 tsp of feta cheese and roll or fold into a taco.
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