Asian Chicken Wraps
Wrap tortillas in foil and warm in oven.
Heat oil in a large nonstick over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, grated gingerroot, juice, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is tender but still crisp.
Place 1 cup chicken mixture on each warmed tortilla; roll tortilla around filling. Serve with purchased plum sauce for dipping.
Per Serving: 282 Calories; 5g Fat (15.8% calories from fat); 1g Saturated Fat; 19g Protein; 41g Carbohydrate; 14g Dietary Fiber; 34mg Cholesterol; 719mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
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