Delicious Asian Chicken Wraps

What can you do with leftover roast chicken? One answer is to make a fantastic second meal like this wrap, which can become a weekend lunch or light dinner. Best of all, it can be put together in less than 30 minutes. Very low fat or fat-free whole wheat tortillas are available in the bread section of your market.

Serve this amazing wrap with a side of creamy guacamole and Pico De Gallo. I like using hot sauce on mine to give it a kick.

Ingredients:

• 1 teaspoon sesame oil
• 1 cup shredded leftover white meat chicken, skin and fat removed
• One 1-pound package coleslaw mix, or 5 cups shredded cabbage
• 3 ounces shiitake mushrooms stems discarded, thinly sliced
• 5 scallions, white parts and 3 inches of the green, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 3 tablespoons hoisin sauce
• 1 teaspoon garlic chili sauce
• Four 8-inch whole wheat tortillas

Directions:

1) Heat the oil in a large nonstick skillet.

2) Add the chicken, coleslaw mix, mushrooms, scallions, ginger, and garlic.

3) Stir-fry over medium-high heat for 3 minutes, or until the coleslaw has wilted.

4) Stir in the hoisin and garlic chili sauce.

5) Reheat the tortillas in the microwave following package directions.

6) Place one-fourth of the chicken and vegetables in each wrap. Roll up and serve immediately.

NOTE: No leftover chicken in the fridge? Poach 1 pound skinless, boneless chicken breasts by placing the chicken in a covered pan with stock halfway up the sides. Bring to a simmer. Check with the point of a knife after 4 to 5 minutes.

Or place the chicken in a microwave-safe dish with broth or water to cover the bottom of the dish. Cover with wax paper and cook on High for 4 minutes. Check for doneness. If not opaque throughout, microwave on High for another 1 to 2 minutes (juices should run clear when the chicken is pierced with a knife).

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