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Asian Chicken Wraps

Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

Chicken:

  • 2 tablespoons low-sodium soy sauce
  • 1 ½ tablespoons rice vinegar
  • 2 teaspoons cornstarch
  • 3 boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
  • 1 tablespoon olive oil

Vegetables:

  • 1 tablespoon olive oil
  • 8 ounces cups sliced white button mushrooms
  • 3 green onions, white and green parts, chopped
  • 2 garlic cloves, finely minced
  • 4 cups sliced cabbage or coleslaw mix
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 4-6 soft wrap breads or flour tortillas, slightly warmed

Instructions 

  • For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl.
  • Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat.
  • Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
  • For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds.
  • Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes.
  • Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.