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.
|Serving Size:||1 wrap|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||14 %|
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.