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Asian Wraps

Ingredients: 

Nonstick cooking spray as needed
8 ounces boneless skinless chicken
thighs or breasts cut into 1/2 pieces
1 teaspoon minced fresh ginger or bottled ginger
1 teaspoon minced fresh or bottled garlic
1/4 teaspoon red pepper flakes
1/4 cup light teriyaki sauce
4 cups packaged cole slaw mix - (abt 8 oz)
1/2 cup sliced green onions
4 flour tortillas - (10 dia)
8 teaspoons no-sugar-added plum fruit spread

Yield: 

4 Servings

Method: 

Spray nonstick wok or large skillet with cooking spray; heat over medium-high heat. Stir-fry chicken 2 minutes. Add ginger, garlic and pepper flakes; stir-fry 2 minutes. Add teriyaki sauce; mix well. (If sauce is too thick, add up to 2 tablespoons water to thin it.)

Add cole slaw mix and green onions; stir-fry 4 minutes or until chicken is no longer pink and cabbage is crisp-tender.

Spread each tortilla with 2 teaspoons fruit spread; spoon chicken mixture down center of tortillas. Roll up to form wrap.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 1 Meat, 2 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 241; Calories from fat 24%; Total Fat 6g; Saturated Fat 1g; Protein 14g; Carbohydrates 31g; Cholesterol 34mg; Sodium 665mg; Dietary Fiber 3g.