Asian Wraps

Photo: flickr user Shi Yali

Ingredients

Nonstick cooking spray as needed

8 ounces boneless skinless chicken

thighs or breasts cut into 1/2" pieces

1 teaspoon minced fresh ginger or bottled ginger

1 teaspoon minced fresh or bottled garlic

1/4 teaspoon red pepper flakes

1/4 cup light teriyaki sauce

4 cups packaged cole slaw mix - (abt 8 oz)

1/2 cup sliced green onions

4 flour tortillas - (10" dia)

8 teaspoons no-sugar-added plum fruit spread

Preparation

Spray nonstick wok or large skillet with cooking spray; heat over medium-high heat. Stir-fry chicken 2 minutes. Add ginger, garlic and pepper flakes; stir-fry 2 minutes. Add teriyaki sauce; mix well. (If sauce is too thick, add up to 2 tablespoons water to thin it.)

Add cole slaw mix and green onions; stir-fry 4 minutes or until chicken is no longer pink and cabbage is crisp-tender.

Spread each tortilla with 2 teaspoons fruit spread; spoon chicken mixture down center of tortillas. Roll up to form wrap.

This recipe yields 4 servings.