Asian Chicken Wraps

• 1 teaspoon vegetable oil
• 2 cups broccoli coleslaw mix
• 1 cup mushroom, sliced
• 9 ounces cooked chicken, diced
• 1/3 cup chicken broth
• 1/2 teaspoon garlic pepper seasoning
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 4 (6 inch) flour tortillas

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add broccoli slaw and mushrooms to pan, and cook 3-4 minutes (or until crisp-tender), stirring occasionally.
3. Add chicken, broth, and garlic-pepper; stir.
4. Cover and cook over medium heat for 3 minutes, until hot.
5. Stir soy sauce and cornstarch together until smooth; add to skillet mixture.
6. Stir constantly for 1 minute or until thickened.
7. Place chicken mixture on tortillas and roll up.

vegetable oil, broccoli coleslaw, mushroom, chicken, chicken broth, garlic pepper, soy sauce, cornstarch, flour tortillas

Taken from www.food.com/recipe/asian-chicken-wraps-125818 (may not work)