Thursday, August 4, 2011


2 teaspoons canola oil, divided
1 medium yellow onion, chopped
2 cups small broccoli florets
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
3/4 lb boneless skinless chicken breast, cut into bite-sized pieces
3 tablespoons hoisin sauce
4 (8-inch) whole-grain tortillas, warmed

In a large skillet over medium-high heat, heat 1 teaspoon of the canola oil; add onion, broccoli, ginger, and the black pepper. Cook while stirring for up to 5 minutes until onion and broccoli start to become tender; remove from skillet.

Heat the remaining teaspoon of the canola oil in the skillet and add chicken. Cook, stirring, up to 5 minutes or until chicken is no longer pink in the center. Return the vegetables to the skillet along with the hoisin sauce to thicken. Cook until heated through.

To serve: Spoon the chicken mixture evenly onto the 4 warmed tortillas. Wrap mixture up in the tortilla and cut tortilla in half to serve. If desired, drizzle some of the pan juices over the chicken mixture before wrapping. Or you can serve juices along side the wraps to be used as a dipping sauce, if desired.

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