Total time: 14 minutes
1 teaspoon vegetable oil
2 cups broccoli slaw
1 (8-ounce) package sliced fresh mushrooms
1 (9-ounce) package frozen cooked diced chicken
1/3 cup fat-free, reduced-sodium chicken broth
1/2 teaspoon garlic-pepper seasoning
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons cornstarch
4 (6-inch) flour tortillas
Heat oil in a large nonstick skillet over medium-high heat. Add broccoli slaw and mushrooms and cook 3 to 4 minutes or until vegetables are crisp and tender. Stir occasionally.
Stir in chicken, broth, and garlic-pepper to skillet. Cover and cook over medium heat 3 minutes or until heated thoroughly. In a separate dish, combine soy sauce and cornstarch, stirring until smooth. Add to skillet and continue to stir constantly for 1 minute or until slightly thickened. Spoon one-fourth chicken mixture into the center of each tortilla. Roll up tortillas and serve immediately.
Yield: 4 servings.
2 Lean Meat