Asian Catfish Wraps

• 1 teaspoon dark sesame oil, divided
• 1 pound catfish nuggets
• 3 cups thinly sliced napa (Chinese) cabbage
• 1 cup thinly sliced shiitake mushroom caps
• 3/4 cup preshredded carrot
• 1/2 cup sliced green onions
• 1 tablespoon bottled minced fresh ginger
• 1 tablespoon bottled minced garlic
• 1/4 cup hoisin sauce
• 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 4 (8-inch) fat-free flour tortillas

1. Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.
2. Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; saute 2 minutes or until carrot is crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.
3. Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.

sesame oil, catfish nuggets, cabbage, shiitake mushroom, preshredded carrot, green onions, fresh ginger, garlic, hoisin sauce, chili garlic, flour tortillas

Taken from www.myrecipes.com/recipe/asian-catfish-wraps (may not work)