Asian Chicken Wraps
Adapted From: Aunt Mary B
Ingredients
1 tsp Vegetable Oil
2 cup Broccoli Slaw
1 cup Mushrooms (Sliced)
9 ounce Chicken (Cooked and Diced)
1/3 cup Chicken Broth (Fat Free, Less Sodium)
1/2 tsp Garlic Pepper Seasoning
1 Tbs Soy Sauce (Low Sodium)
1 1/2 tsp Cornstarch
4 Tortilla Shell (6" shells)
Directions
Heat oil in a large skillet over medium-high heat.
Add broccoli slaw and mushrooms.
Cook 3-4 minutes, or until crisp-tender, stirring occasionally.
Add chicken, broth and garlic pepper. Stir.
Cover and cook over medium heat 3 minutes or until thoroughly heated.
Combine soy sauce and cornstarch. Stir until smooth and add to skillet.
Cook stirring constantly for 1 minute or until slightly thickened.
Spoon 1/4 chicken mixture down center of tortilla.
Serve immediately.
Katie Dishes - One Thumb Up
I found this quick delicious for a home-made low fat chicken wrap. I would make it again. The main reason I gave it only 1 thumb up is because its not something I would make every week or month. It was good, but e ingredients are not the type that hold well, or that I tend to keep stocked in the house. So, it isn't super practical for me. But I would definitely encourage trying it!!
