Asian Chicken Wraps Recipe
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 fresh garlic
1/4 teaspoon red pepper flakes
1/4 cup 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
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 onions; stir-fry 4 minutes or until chicken is cooked through and cabbage is crisp-tender.
Spread each tortilla with 2 teaspoons fruit spread; evenly spoon chicken mixture down center of tortillas.
Roll up to form wraps.
Stir-fry chicken 2 minutes.
Add ginger, garlic and pepper flakes; stir-fry 2 minutes.
Add teriyaki sauce; mix well.
Add coleslaw mix and onions; stir-fry 4 minutes or until chicken is cooked through and cabbage is crisp-tender.
Spread each tortilla with 2 teaspoons fruit spread; evenly spoon chicken mixture down center of tortillas.
Roll up to form wraps.
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