Asian Chicken Wraps

Imagine an egg roll, but lower in calories and easier to make. Pick up a grinder of garlic-pepper seasoning if you don’t have it on hand. It’s inexpensive and adds great flavor to any dish.

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1 teaspoon canola oil
1 12 oz bag broccoli slaw
1 cup fresh mushrooms or a small can of sliced mushrooms.
1 1/4 cups diced cooked chicken – cooked in advanced or or a frozen package of cooked chicken.
1/2 cup chicken broth
1/2 teaspoon garlic-pepper seasoning
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
4 flour tortillas

Heat oil in large frying pan. Add broccoli slaw and mushrooms. Stir fry for 3-4 minutes or until slaw is slight tender. Add chicken, broth and garlic-pepper to pan. Stir and then cover and cook for 3 minutes until thoroughly heated. Combine cornstarch and soy sauce in a small bowl and stir until smooth. Add to pan and stir constantly until sauce is thickened. About a minute. Spoon on to flour tortilla and serve.

Source:
adapted from an old Weight Watchers recipe. If using for Weight Watchers, use fat-free chicken broth and low-sodium soy sauce. Should be around 5 points.

 

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