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Asian Wraps
Cook Time: 10 minutes
Prep Time: 10 minutes
Yield: Makes 4 servings
Ingredients:
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
Preparation:
1.
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.
2.
Spread each tortilla with 2 teaspoons fruit spread; evenly spoon chicken mixture down center of tortillas. Roll up to form wraps.
Nutritional Information:
| Serving Size: 1 wrap | |
| Fiber | 5 g |
| Carbohydrate | 57 g |
| Cholesterol | 33 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 14 % |
| Calories | 367 |
| Protein | 22 g |
| Sodium | 830 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 3 |
| Meat | 2 |
This recipe appears in:
Asian
