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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A wonderful, healthy lunch that is a good use for left-over chicken. Adapted from Cooking Light. One wrap is 256 calories, 6.2 g fat, 23.8 g carbs, 2. 8g fiber, 54 mg cholesterol. Ingredients:
1 teaspoon vegetable oil |
2 cups broccoli coleslaw mix |
1 cup sliced fresh mushrooms |
9 ounces cooked diced chicken |
1/3 cup fat-free low-sodium chicken broth |
1/2 teaspoon garlic pepper seasoning |
1 tablespoon low sodium soy sauce |
1 1/2 teaspoons cornstarch |
balsamic vinegar (optional) |
4 (6 inch) flour tortillas |
Directions:
1. In a non-stick skillet, heat the oil over medium-high heat.
2. Add in the broccoli slaw and mushrooms; stir/saute for 3-4 minutes or until crisp tender.
3. Add in the chicken, broth, and garlic pepper; stir to combine.
4. Cover and cook over medium heat for 3 minutes or until thoroughly heated.
5. Mix together the soy sauce and cornstarch until smooth.
6. Add mixture to the skillet; cook and stir constantly for 1 minute or until slightly thickened; season to taste with salt (if needed) and I added a little splash of balsamic vinegar.
7. Spoon one quarter of the chicken mixture down the middle of each tortilla.
8. I roll these up one-sided burrito style.
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