This is a makes for a great, mid week after work fast meal, served with a salad or for a lunch. I used a whole BBQ chicken rather than cooking up breasts to make for an even quicker prep time. If you would like to view the original recipe please click here.

Ingredients

1 Tablespoon sesame oil
8 Ounces boneless chicken breasts, sliced in strips
Pepper (optional)
1/2 Teaspoon red pepper flakes (optional)
1 1/2 Teaspoons minced garlic (optional)
1/4 Cup hoisin sauce (as much as you like, recipe calls for 1/3 cup)
1/4 Teaspoon ground ginger (can use 1 to 2 tablespoon fresh)
3 Tablespoons white wine
1 Teaspoon sugar
3 Cups coleslaw mix (may use 3 cups shredded cabbage)
1 Cup carrot, cut in matchstick size
Flour, tortillas. warmed

Method

1. In a 10 inch skillet, heat oil over medium-high heat.

2. Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.

3. About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.

4. Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.

5. Warm tortilla as directed on package.

6. Place a portion of chicken mixture on each tortilla, roll tortilla around filling.

7. If desired, you can serve with plum sauce or other sauce of your choosing.

All photos taken by me unless otherwise stated.