Asian Chicken Wraps

You all know I am a long time fan of Mel's Kitchen Cafe. A while ago I went crazy with my printer and printed a bunch of recipes that I wanted to cook. I finally got around to making a few! This was one of my favorites. Mainly because it fits nicely into my new plan.

Actually, that is a lie, but, I fudged it a little bit. I added more veggies that normal, and only ate one with an actual wrap. . .and I made sure that wrap was whole wheat. So, there you go.

*Serves 4-6

Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil

Vegetables:
1 tablespoon olive oil *I omitted all of the oil because I was using my awesome non-stick pans.
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped

*2-3 julienned carrots. The Julienne peeler from Pampered Chef works AWESOME for that!

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

For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside. *I de-thawed my chicken only 1/2 way and sliced my chicken almost paper thin. It makes it very easy to take a bite, and the chicken cooked very quickly! Kind moo shu pork like.

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. 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. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.

*Lindsey's notes on the recipe.