Oriental Chicken Wraps

• 1 teaspoon vegetable oil
• 2 cups broccoli coleslaw mix
• 1 cup sliced fresh mushrooms
• 9 ounces cooked diced chicken
• 13 cup fat-free low-sodium chicken broth
• 12 teaspoon garlic pepper seasoning
• 1 tablespoon low sodium soy sauce
• 1 12 teaspoons cornstarch
• balsamic vinegar (optional)
• 4 (6 inch) flour tortillas

1. In a non-stick skillet, heat the oil over medium-high heat.
2. Add in the broccoli slaw and mushrooms; stir/saute for 3-4 minutes or until crisp tender.
3. Add in the chicken, broth, and garlic pepper; stir to combine.
4. Cover and cook over medium heat for 3 minutes or until thoroughly heated.
5. Mix together the soy sauce and cornstarch until smooth.
6. Add mixture to the skillet; cook and stir constantly for 1 minute or until slightly thickened; season to taste with salt (if needed) and I added a little splash of balsamic vinegar.
7. Spoon one quarter of the chicken mixture down the middle of each tortilla.
8. I roll these up one-sided burrito style.

vegetable oil, broccoli coleslaw, mushrooms, chicken, chicken broth, garlic pepper, soy sauce, cornstarch, balsamic vinegar, flour tortillas

Taken from www.food.com/recipe/oriental-chicken-wraps-116758 (may not work)