1/2 cup lite soy sauce
1 tablespoon cornstarch
2 teaspoons grated fresh ginger
4 boneless, skinless chicken breasts, cut into thin strips
8 (11-inch) flour tortillas
2 tablespoons oil
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
3 cups coleslaw mix, divided
1 bunch chives
1 bunch fresh cilantro
prepared Plum Sauce
prepared Sweet and Sour Sauce


1. Preheat oven to 300 degrees F. In glass dish, mix together soy sauce, cornstarch and ginger. Add chicken, stirring to coat. Marinate in refrigerator for 15 minutes. Meanwhile, wrap tortillas in foil and place in oven for 15 minutes to warm.
2. In large skillet, heat oil over medium-high heat. Remove chicken from marinade, drain and place in skillet; sprinkle with pepper flakes and garlic. Stir-fry 2 minutes. Add onion, red bell pepper and 1 cup of coleslaw mix. Continue stirring and cooking until chicken is no longer pink, about 3 minutes.
3. On each tortilla, place remaining coleslaw mix in equal portions. Top with equal portions of chicken mixture. Roll tortilla, then slice diagonally through the center; tie with piece of chive. Arrange on bed of cilantro. Serve with Plum Sauce and Sweet and Sour Sauce.
If the prepared Plum Sauce and Sweet and Sour Sauce are unavailable at your local market try purchasing it from a specialty food market, an Asian market or your local Chinese restaurant.
Mandarin Chicken Wraps
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