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
