Asian Catfish Wraps

ratherbeswimmin''s Note:

From Cooking Light. If catfish nuggets are not available, buy fillets and cut them into bite-sized pieces. Per serving: 344 calories, 10.4 g fat, 22.8 g protein, 37.8 g carb, 3.7 g fiber, 54 mg cholesterol.

• Total Time: 31 mins
• Prep Time: 25 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 1 teaspoon dark sesame oil , divided
• 1 lb catfish nuggets
• 3 cups thinly sliced napa cabbage
• 1 cup thinly sliced shiitake mushroom caps
• ¾ cup shredded carrot
• ½ cup sliced green onion
• 1 tablespoon bottled minced fresh ginger
• 1 tablespoon minced garlic
• ¼ cup hoisin sauce
• 1 teaspoon chili-garlic sauce (Lee Kum Kee)
• 4 (8 inch) fat free tortillas , warmed

Directions:

1. Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.
2. Add in catfish; stir/saute 3 minutes or until done; remove from pan.
3. Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.
4. Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.
5. Remove from heat.
6. Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.