1½ lbs. boneless skinless chicken breasts, thinly sliced
2 Tbsp. Avocado Oil
1 Tbsp. Onion Seasoning
¼ cup Honey Teriyaki Sauce
3 Tbsp. Onion Dressing
12 oz. pkg. classic iceberg lettuce mix
½ cup sliced almonds
2 cups chow mein noodles
6-8 (10-inch) flour tortillas
Serve tonight: In large skillet over medium-high heat, combine first 3 ingredients; cook until chicken is no longer pink, about 4-5 minutes.
Stir in next 2 ingredients and simmer 5 minutes. Salt and pepper to taste. Divide lettuce, chicken mixture, almonds and noodles evenly among tortillas. Fold in sides and roll up burrito style. Makes 6 servings.
Serve with fresh fruit.
Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. In a quart resealable freezer bag combine next 2 ingredients. In a quart resealable freezer bag
combine almonds and noodles. Place all bags in a gall on resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
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