Oriental Chicken Wraps

recipe
These chicken wraps are perfect for a quick dinner or lunch. Oriental flavors from soy sauce and garlic-pepper seasoning marinate the chicken well.
0

Be the first to rate it

Yield:

4 servings.

Recipe from

Oxmoor House

Recipe Time

Total: 14 Minutes

Nutritional Information

Calories 256
Caloriesfromfat 22 %
Fat 6.2 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.9 g
Carbohydrate 23.8 g
Fiber 2.8 g
Cholesterol 54 mg
Iron 0.0 mg
Sodium 451 mg
Calcium 0.0 mg

Ingredients

1 teaspoon vegetable oil
2 cups broccoli slaw
1 cup sliced fresh mushrooms
1 (9-ounce) package frozen cooked diced chicken
1/3 cup fat-free, reduced-sodium chicken broth
1/2 teaspoon garlic-pepper seasoning
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons cornstarch
4 (6-inch) flour tortillas

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add broccoli slaw and mushrooms; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.

Add chicken, broth, and garlic-pepper to skillet; stir. Cover and cook over medium heat 3 minutes or until thoroughly heated. Combine soy sauce and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 1 minute or until slightly thickened. Spoon one-fourth chicken mixture down center of each tortilla. Roll up tortillas; serve immediately.

Note:

Cooking Light 5-Ingredient 15-Minute Cookbook

January 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note