Oriental Chicken Wraps

A wonderful, healthy lunch that is a good use for left-over chicken. Adapted from Cooking Light. One wrap is 256 calories, 6.2 g fat, 23.8 g carbs, 2. 8g fiber, 54 mg cholesterol.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 1  teaspoon  vegetable oil
• 2  cups broccoli coleslaw mix
• 1  cup  sliced fresh mushrooms
• 9  ounces  cooked diced chicken
• 1⁄3 cup  fat-free low-sodium chicken broth
• 1⁄2 teaspoon  garlic pepper seasoning
• 1  tablespoon low sodium soy sauce
• 1 1⁄2 teaspoons cornstarch
•  balsamic vinegar (optional)
• 4 (6 inch)  flour tortillas

Directions

1. In a non-stick skillet, heat the oil over medium-high heat.
2. Add in the broccoli slaw and mushrooms; stir/saute for 3-4 minutes or until crisp tender.
3. Add in the chicken, broth, and garlic pepper; stir to combine.
4. Cover and cook over medium heat for 3 minutes or until thoroughly heated.
5. Mix together the soy sauce and cornstarch until smooth.
6. Add mixture to the skillet; cook and stir constantly for 1 minute or until slightly thickened; season to taste with salt (if needed) and I added a little splash of balsamic vinegar.
7. Spoon one quarter of the chicken mixture down the middle of each tortilla.
8. I roll these up one-sided burrito style.