Slow-Cooker Teriyaki-Sesame-Chicken Wraps

Wrap up dinner preparation in the morning, then enjoy a satisfying sandwich filling at the end of the day. MORE+ LESS-

By Betty Crocker Kitchens

December 17, 2009

lb boneless skinless chicken thighs

1/2

cup teriyaki sauce

tablespoon finely chopped gingerroot

cloves garlic, finely chopped

tablespoon sesame seed

teaspoon toasted sesame oil

1/2

cup hoisin sauce

flour tortillas (10 inch)

3/4

cup shredded carrots

medium bell pepper, cut into bite-size strips

1/2

cup sliced green onions (8 medium)

3/4

cup chow mein noodles

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1

Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.
2

Cover; cook on Low heat setting 7 to 8 hours.
3

Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
4

Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.

Instead of using the tortillas, wrap the same ingredients in large lettuce leaves.
For an easy Asian salad, toss chicken with mixed greens, green onions, mandarin orange segments and Asian dressing. Top with chow mein noodles.