Ingredients
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
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
Preparation
In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
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.
Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.
