Ingredients
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1 tablespoon sesame oil
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8 ounces boneless chicken breasts, sliced in strips
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pepper
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1/2 teaspoon red pepper flakes
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1 1/2 teaspoons minced garlic
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1/4 cup hoisin sauce (as much as you like, recipe calls for 1/3 cup)
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1/4 teaspoon ground ginger (can use 1 to 2 tablespoon fresh)
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3 tablespoons white wine
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1 teaspoon sugar
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3 cups coleslaw mix (may use 3 cups shredded cabbage)
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flour, tortillas. warmed
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1 cup carrot, cut in matchstick size
Instructions
- In a 10 inch skillet, heat oil over medium-high heat.
- Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.
- About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.
- Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.
- Warm tortilla as directed on package.
- Place a portion of chicken mixture on each tortilla, roll tortilla around filling.
- If desired, you can serve with plum sauce or other sauce of your choosing.