Cook Time 10 minutes
Prep Time 10 minutes
YIELD Makes 4 servings
|Nonstick cooking spray|
|8||ounces boneless skinless chicken breasts or thighs, cut into 1/2-inch pieces|
|1||teaspoon minced fresh ginger|
|1||teaspoon minced garlic|
|1/4||teaspoon red pepper flakes|
|1/4||cup reduced-sodium teriyaki sauce|
|4||cups (about 8 ounces) packaged coleslaw mix|
|1/2||cup sliced green onions|
|4||(10-inch) flour tortillas|
|8||teaspoons plum fruit spread|
- Spray nonstick wok or large skillet with cooking spray; heat over medium-high heat. Stir-fry chicken 2 minutes. Add ginger, garlic and pepper flakes; stir-fry 2 minutes. Add teriyaki sauce; mix well.* Add coleslaw mix and green onions; stir-fry 4 minutes or until chicken is cooked through and cabbage is crisp-tender.
*If sauce is too thick, add up to 2 tablespoons water to thin it.
- Spread each tortilla with 2 teaspoons fruit spread; evenly spoon chicken mixture down center of tortillas. Roll up to form wraps.
This recipe appears in: Asian
|Serving Size:||1 wrap|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||14 %|
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