Asian Wraps Photo
Asian Wraps

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


  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.
This recipe appears in: Asian
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
Vegetable 2
Starch 3
Meat 2
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