Rating: 3.5 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

In this recipe, a savory-sweet taco filling is encased in warm flour tortillas.

Allen Smith
Recipe by Cooking Light August 2003

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Credit: Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.

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  • Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.

  • Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.

Nutrition Facts

454 calories; calories from fat 25%; fat 12.6g; saturated fat 3.8g; mono fat 6.1g; poly fat 1.5g; protein 32.9g; carbohydrates 51.5g; fiber 4.8g; cholesterol 73mg; iron 3.3mg; sodium 705mg; calcium 116mg.
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