Oriental Chicken Wraps

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

Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 22%
  • Fat: 6.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.9g
  • Carbohydrate: 23.8g
  • Fiber: 2.8g
  • Cholesterol: 54mg
  • Iron: 0.0mg
  • Sodium: 451mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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