Ingredients
Vegetable cooking oil spray
1 – 8 ounce bag coleslaw mix
2 cups cooked bonless skinless chicken breasts, shredded
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
4 10-inch fat-free flour tortillas
Directions
Heat oil in a nonstick skillet. Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy. Add chicken and cook another minute or two, to heat through. Stir in hoisin sauce and soy sauce. Remove from heat.
Place tortillas on a plate and cover with plastic wrap. Microwave on high (100% power) for 45 to 60 seconds, until softened. Place 1/4 of the chicken and cabbage mixture on a tortilla. Fold each end over, then roll to make an enclosed wrap.
