Asian Catfish Wraps

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.

• Ready In: 31 mins
• Serves: 4

Ingredients

• 1  teaspoon  dark sesame oil, divided
• 1  lb  catfish nuggets
• 3  cups  thinly sliced napa cabbage
• 1  cup  thinly sliced  shiitake mushroom caps
• 3⁄4 cup  shredded carrot
• 1⁄2 cup  sliced green onion
• 1  tablespoon  bottled minced fresh ginger
• 1  tablespoon  minced garlic
• 1⁄4 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.