Asian Chicken Wraps

For 6 Servings, Asian Chicken Wraps keeps the list centered on low-sodium soy sauce, rice vinegar and cornstarch. Set aside about 22 minutes.

• Yield 6 Servings
• Ready in 22 minutes
• Prep 20 minutes
• Cook 12 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

1. For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl.
2. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat.
3. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
4. 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.
5. 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.
6. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.

Give it a minute off the heat, then serve it while it is still hot.