Asian Wraps
Asian Wraps
Cook Time 10 minutes
Prep Time 10 minutes
YIELD Makes 4 servings
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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:
- 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
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 |
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