Asian Chicken and Veggie Tortilla Wraps
- Total Time
packaged coleslaw mix (shredded cabbage and carrots)2 cup(s)
uncooked scallion(s)4 medium, thinly sliced
red pepper flakes⅛ tsp
cooked skinless boneless chicken breast(s)1 cup(s), chopped, finely chopped
unsalted dry roasted peanuts2 Tbsp, chopped
basil2 Tbsp, chopped
fresh mint leaves2 Tbsp, chopped
fresh lime juice4 tsp
dark sesame oil2 tsp
low sodium soy sauce2 tsp
fat free flour tortilla(s)2 large, (10-inch each), burrito-size, warmed
cooking spray1 spray(s)
- Spray large skillet with nonstick spray and set over medium-high heat. Add coleslaw mix, scallions, and red pepper flakes and cook, stirring frequently, until cabbage begins to wilt, about 3 minutes.
- Add chicken and cook, stirring frequently, until heated through, about 3 minutes. Remove from heat and stir in peanuts, basil, and mint.
- Meanwhile, stir together lime juice, sesame oil, and soy sauce in small bowl.
- Spoon filling evenly onto tortillas. Drizzle filling evenly with lime juice mixture and roll up. Cut wraps in half on slight diagonal. Serve at once.
- Serving size: 1/2 wrap