3boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1tablespoonolive oil
Vegetables:
1tablespoonolive oil
8ouncescups sliced white button mushrooms
3green onions, white and green parts, chopped
2garlic cloves, finely minced
4cupssliced cabbage or coleslaw mix
2tablespoonslow-sodium soy sauce
2tablespoonshoisin sauce
4-6soft wrap breads or flour tortillas, slightly warmed
Instructions
For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl.
Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat.
Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds.
Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes.
Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.