|
| 1 | cup sliced plums |
| 1/4 | cup plum jam |
| 1 | tablespoon white vinegar |
|
| 1 | tablespoon sesame or vegetable oil |
| 1/2 | lb uncooked chicken breast strips for stir-fry |
| 1/3 | cup hoisin sauce |
| 2 | tablespoons grated gingerroot |
| 3 | tablespoons dry white wine or apple juice |
| 1 | teaspoon sugar |
| 3 | cups shredded savoy cabbage |
| 3 | small carrots, shredded (1 cup) |
| 8 | corn or Old El Paso® flour tortillas (6 inches in diameter) |
Serve with...
Lemon Tea Slush
Total Time:
55 min
| 1. | In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender. |
| 2. | In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender. |
| 3. | Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce. |
|
| Can't find fresh plums? Try chopping canned plums for the sauce. You may also be able to find bottled plum sauce in the Asian foods aisle, although it will be smooth rather than chunky. |
|
| Save preparation and cleanup time by using 3 cups coleslaw mix (8 ounces) instead of the savoy cabbage and carrots. |
Nutrition Information:
515 ( 115 ); 13 g ( 3 g); 35 mg; 840 mg; 83 g ( 7 g); 23 g 100 %; 18 %; 20 %; 26 % 3 ; 2 ; 2 ; 1 ; 1