Total Time
Prep 15 mins
Cook 20 mins

From Betty Crocker. I did change up a bit. Makes for a nice and very easy meal when you are pressed for time.

Ingredients Nutrition


  1. In a 10 inch skillet, heat oil over medium-high heat.
  2. Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.
  3. About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.
  4. Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.
  5. Warm tortilla as directed on package.
  6. Place a portion of chicken mixture on each tortilla, roll tortilla around filling.
  7. If desired, you can serve with plum sauce or other sauce of your choosing.
Most Helpful

This made for a quick, tasty weeknight meal, even having to use homemade hoison sauce ( Hoisin Sauce ). It was a good use of the rest of the leftover coleslaw mix in the fridge. Served with some edamame and fruit. Thanks for posting!

StacyMD187373 September 11, 2011

Really quick & tasty meal with a great combination of flavors. I made exactly as described other than I used a little extra chicken.

Peter J July 20, 2010

Super easy to make, I doubled the chicken and the sauce and made my own coleslaw mix consisting of green cabbage, red cabbage (equal amounts), 2 medium carrots grated and 1 large spring onion finely sliced but I didn't cook it with the chicken because we like the raw crunchy taste in the wrap with the chicken and drizzling some of the sauce over the chicken and coleslaw. I used rye and wholegrain tortillas. Good easy quick mid week meal we enjoyed. The DH and DS had 2 while the DM and myself had 1 each. Thank you happynana, made as a Recipenap for Recipe Swap #34 November 2009 Aussie/Kiwi forum.

I'mPat November 12, 2009