Asian Wraps

• 2 pounds boneless skinless chicken breast halves
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup ketchup
• 1/4 cup honey
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons sesame oil
• 1 small onion, finely chopped
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 12 round rice papers (8 inches)
• 3 cups broccoli coleslaw mix
• 3/4 cup crispy chow mein noodles

1. Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken; shred with two forks and refrigerate until assembly.
2. Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving.
3. Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
4. Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

chicken, soy sauce, ketchup, honey, fresh gingerroot, sesame oil, onion, cornstarch, cold water, rice papers, broccoli coleslaw, noodles

Taken from www.tasteofhome.com/recipes/asian-wraps/ (may not work)