- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 small sweet yellow onion, diced
- 3-4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 (16-ounce) bag coleslaw mix (shredded cabbage and carrots)
- ½ cup lite soy sauce
- ½ teaspoon ground black pepper
- 3 green onions, sliced
- 1 tablespoon sesame seeds
- ¼ cup hoisin sauce
- 1 package (6-count) whole wheat flatbread wraps
Add the oils to a large skillet over medium-high heat. Add the chicken and cook about 4-5 minutes, crumbling the chicken and stirring occasionally.
Add the diced onion and cook for about 5 minutes, until tender.
Add the garlic and ginger, and cook for about 1 minutes, or until fragrant.
Add the coleslaw mix, soy sauce, and pepper. Stir to combine and cook for about 5 minutes, or until cabbage is wilted and tender.
Sprinkle with sliced green onions and sesame seeds; drizzle with hoisin sauce.
Place about ¾ cup of filling on each flatbread wrap. Fold both ends over filling and then roll it up.
Serve the wrap with additional hoisin sauce or your choice of another flavor of Asian sauce for dipping.
NUTRITION INFORMATION PER SERVING (1 EGG ROLL, 293g): 750 calories, 220 calories from fat, 25g total fat, 5g saturated fat, 0g trans fat, 50mg cholesterol, 10g sodium, 99g total carbohydrate, 5g dietary fiber, 6g sugars, 21g protein, 7mcg folate, 3mg vitamin C, 0mg iron.
Did you know? Wheat is one of the four basic ingredients in soy sauce.
Try these other recipes that are inspired by Asian flavors: