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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients. Ingredients:
plum sauce |
1 cup sliced plums |
1/4 cup plum jam |
1 tablespoon white vinegar |
wraps |
1 tablespoon sesame or vegetable oil |
1/2 lb uncooked chicken breast strips for stir-fry |
1/3 cup hoisin sauce |
2 tablespoons grated gingerroot |
3 tablespoons dry white wine or apple juice |
1 teaspoon sugar |
3 cups shredded savoy cabbage |
3 small carrots, shredded (1 cup) |
8 corn or old el paso® flour tortillas (6 inches in diameter) |
Directions:
1. In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
3. Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.
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