Oriental Chicken Wraps

• 1 teaspoon vegetable oil
• 2 cups broccoli slaw
• 1 cup sliced fresh mushrooms
• 1 (9-ounce) package frozen cooked diced chicken
• 1/3 cup fat-free, reduced-sodium chicken broth
• 1/2 teaspoon garlic-pepper seasoning
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons cornstarch
• 4 (6-inch) flour tortillas

1. Heat oil in a large nonstick skillet over medium-high heat. Add broccoli slaw and mushrooms; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
2. Add chicken, broth, and garlic-pepper to skillet; stir. Cover and cook over medium heat 3 minutes or until thoroughly heated. Combine soy sauce and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 1 minute or until slightly thickened. Spoon one-fourth chicken mixture down center of each tortilla. Roll up tortillas; serve immediately.

vegetable oil, broccoli slaw, mushrooms, chicken, chicken broth, garlic, soy sauce, cornstarch, flour tortillas

Taken from www.myrecipes.com/recipe/oriental-chicken-wraps (may not work)