Asian Chicken Salad (for wraps)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Nonstick cooking spray 8 ounces of boneless skinless chicken breat, cut into 1/2 inch pieces 1 teaspoon minced ginger 1 teaspoon minced garlic 1/4 teaspoon red pepper flakes 1/4 cup reduced sodium teriyaki sauce 4 cups (about 8 ounces) packaged cole slaw mix [shredded cabbage] 1/2 cup sliced green onions 8 teaspoons no-sugar-added plum or cherry fruit spread.
1. Spray nonstick spray in large skillet; heat over medium-high heat. Stir-fry chicken 2 minutes. Add ginger, garlic, and pepper flakes; stirf-fry 2 minutes. Add teriyaki sauce; mix well. (you may need to add up to 2 Tbsp. of water if the sauce seems too thick.) Add cole slaw mix and green onions; stir-fry 4 minutes or until chicken is no longer pink and cabbage is crisp-tender.
2. Spread 2 teaspoons of fruit spread on a tortilla (or simply in the chicken mixture.) and fill with chicken/cabbage mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user BRKWV5.
2. Spread 2 teaspoons of fruit spread on a tortilla (or simply in the chicken mixture.) and fill with chicken/cabbage mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user BRKWV5.
Nutritional Info Amount Per Serving
- Calories: 130.8
- Total Fat: 0.9 g
- Cholesterol: 32.9 mg
- Sodium: 954.6 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.2 g
- Protein: 15.4 g
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