Asian Wraps Recipe | CDKitchen.com

ingredients

non-stick cooking spray
8 ounces boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1 teaspoon minced fresh or bottled ginger
1 teaspoon minced fresh or bottled garlic
1/4 teaspoon red pepper flakes
1/4 cup light teriyaki sauce
8 ounces packaged coleslaw mix
1/2 cup sliced green onions
4 flour tortillas (10-inch size)
8 teaspoons no-sugar-added plum fruit spread

directions

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 no longer pink and cabbage is crisp-tender.

Spread each tortilla with 2 teaspoons fruit spread; spoon chicken mixture down center of tortillas. Roll up to form wrap. If sauce is too thick, add up to 2 tablespoons water to thin it.

nutrition data

Nutritional data has not been calculated yet.