Teriyaki Chicken Wraps

• 1 cup shredded purple cabbage*
• 1/2 cup shredded carrots*
• 1/2 cup cashews
• 3 (1/4 cup) green onions, diagonally cut into 1-inch pieces
• 1 tablespoon mirin
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon firmly packed brown sugar
• 1/2 teaspoon finely chopped fresh garlic
• 1/4 teaspoon freshly grated ginger root**
• 2 tablespoons Land O Lakes Butter
• 1 pound boneless skinless chicken breasts, cut into strips
• 4 (10-inch) flour tortillas, warmed

1. Combine all slaw ingredients in bowl; set aside.
2. Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick paste.
3. Set aside.
4. Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling.
5. Add chicken; cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink in center.
6. Stir teriyaki glaze into chicken until well coated.
7. *Substitute 1 1/2 cups packaged Asian slaw for cabbage and carrots.
8. **Substitute 1/8 teaspoon ground ginger.

purple cabbage, shredded carrots, cashews, green onions, mirin, rice vinegar, soy sauce, hoisin sauce, brown sugar, fresh garlic, freshly grated ginger root, butter, chicken breasts, flour tortillas

Taken from www.landolakes.com/recipe/3967/teriyaki-chicken-wraps (may not work)