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“A wonderful, healthy lunch that is a good use for left-over chicken. Adapted from Cooking Light. One wrap is 256 calories, 6.2 g fat, 23.8 g carbs, 2. 8g fiber, 54 mg cholesterol.”

Ingredients Nutrition


  1. In a non-stick skillet, heat the oil over medium-high heat.
  2. Add in the broccoli slaw and mushrooms; stir/saute for 3-4 minutes or until crisp tender.
  3. Add in the chicken, broth, and garlic pepper; stir to combine.
  4. Cover and cook over medium heat for 3 minutes or until thoroughly heated.
  5. Mix together the soy sauce and cornstarch until smooth.
  6. Add mixture to the skillet; cook and stir constantly for 1 minute or until slightly thickened; season to taste with salt (if needed) and I added a little splash of balsamic vinegar.
  7. Spoon one quarter of the chicken mixture down the middle of each tortilla.
  8. I roll these up one-sided burrito style.

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