Ingredients
3/4
lb chicken or turkey breast strips for stir-fry
6
cups coleslaw mix (shredded cabbage and carrots)
1/2
teaspoon caraway seed, crushed
3
tablespoons mustard-mayonnaise sauce or fat-free mayonnaise
4
fat-free flour tortillas (8 to 10 inch), heated
Preparation
Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.
Stir in coleslaw mix and caraway seed. Reduce heat to medium; cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.
Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.
