I made this dish and was surprised by how well the flavors blended. We really like this dish and I served mine with veggie egg rolls on the side. I'm really enjoying my speedy suppers book from gooseberry patch.
2 boneless skinless chicken breast, cooked & shredded
2/3 C. general tso's sauce 1/4 C. teriyaki sauce 4 10-in. flour tortillas
10 oz. pkg. romaine & cabbage salad mix
1/2 C. carrot, peeled &shredded ( used baby carrot and shredded) 4Tbsp. sliced almonds
2 Tbsp. chow mein noddle (optional)
Combine the first 3 ingredients in skillet. Warm over med. heat; set aside. Divide ingredients evenly on each tortilla, beginning with salad mix, carrots, chicken mixture, almonds and noodles if using. Roll up burrito style. Slice on an angle and to make more.
Burrito style= 4 servings Angled cut= 12 servings
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