Super Easy and Super Yummy..I added some cheese but other than that followed the directions…I have leftover chicken so I cannot wait to have it for lunch tomorrow in my salad…Enjoy!!
1½ lbs. boneless skinless chicken breasts, thinly sliced
2 Tbsp. Avocado Oil
1 Tbsp. Onion Onion™ Seasoning
¼ cup Honey Teriyaki Sauce
3 Tbsp. Vidalia® 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.
Our next groceries:
1 lb. lean ground beef
2 tsp. Garlic Garlic Seasoning*
2½ cups water
15 oz. can tomato sauce
12 oz. uncooked spaghetti, broken in half
1/3 cup Garden Guacamole Starter*
½ cup sour cream
(*order your tastefully simple groceries at http://www.SimplyKimberS.com)