These chicken wraps are perfect for a quick dinner or lunch. Oriental flavors from soy sauce and garlic-pepper seasoning marinate the chicken well.
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
How to Make It
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.
Cooking Light 5-Ingredient 15-Minute Cookbook
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