The following recipe is proof that you can wrap anything in a tortilla and it becomes a taco.

To be honest, I think I would prefer this recipe over rice; it is however an intriguing meal.

Recipe

Takes about an hour due to marination of the chicken.

Ingredients

• 6 skinless, boneless chicken thighs, cut into bite-sized pieces (use chicken breasts, they’re easier to work with)
• 3 tablespoons lower-sodium soy sauce, divided
• 1/4 cup plus 1 1/2 teaspoons cornstarch, divided
• 1/4 teaspoon kosher salt
• 2 tablespoons canola oil, divided
• 1 1/2 tablespoons honey
• 1 tablespoon dark sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon sambal oelek (ground fresh Chile paste) (substitute sriracha if not available)
• 1 large garlic clove, minced
• 3 tablespoons coarsely chopped dry-roasted peanuts
• 3/4 cup diagonally sliced celery (about 2 stalks)
• 8 (6-inch) corn tortillas
• 1/3 cup sliced green onions
• 1/2 medium red bell pepper thinly sliced
• 4 lime wedges

Preparation

1. Place chicken in a large zip-top plastic bag.
   Add 1 tablespoon soy sauce to bag; seal.
   Marinate at room temperature 30 minutes.
   Remove chicken from bag; discard marinade.
   Place 1/4 cup cornstarch in a shallow dish.
   Sprinkle chicken evenly with salt.
   Add chicken to cornstarch in dish, and toss chicken to thoroughly coat.
   Shake off excess cornstarch.
2. Heat a wok or large skillet over medium-high heat.
   Add 1 tablespoon canola oil to pan; swirl to coat.
   Add half of coated chicken; sauté 6 minutes or until done, turning to brown.
   Remove chicken from pan using a slotted spoon; drain on paper towels.
   Repeat procedure with remaining 1 tablespoon canola oil and coated chicken.
3. Combine remaining lh teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth.
   Microwave at HIGH 1.5 minutes or until slightly thick, stirring twice.
   Stir in garlic.
   Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently (or just warm them up in a pan).
   Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas.
   Top each taco with green onions and bell pepper strips; serve with lime wedges.

Serves 4 (serving size: 2 tacos)

• calories 418;
• fat 19.1g (sat 2.5g, mono 89g, poly 6.1g);
• protein 25.2g;
• carbs 39.3g;
• fiber 4g;
• cholesterol 86mg;
• iron 1.6mg;
• sodium 531mg;
• calcium 53mg