Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves, cut in strips

  2. 1 teaspoon seasoned salt

  3. 2 tablespoons vegetable oil

  4. 1/2 cup thinly sliced red bell pepper

  5. 3 cups broccoli slaw mix

  6. 2 green onions, cut in 1-inch pieces

  7. 1 can (4 ounces) chopped green chilies

  8. 2 tablespoons chopped fresh mint

  9. 8 (7-inch) flour tortillas Apricot-Hoisin sauce (recipe follows)

  10. 1/4 cup toasted sunflower seed Mint sprigs

Instructions Jump to Ingredients ↑

  1. Sprinkle chicken with seasoned salt. In large frypan, place vegetable oil over medium-high heat. Add chicken and cook, stirring, about 4 minutes or until tender. Add red pepper, broccoli slaw, green onions, chilies and mint; cook about 4 minutes longer, stirring. Warm tortillas according to package directions. Spread each tortilla with Apricot-Hoisin Sauce. Divide chicken mixture equally among tortillas, sprinkle with sunflower kernels, fold up and arrange on serving platter. Garnish with mint sprigs.


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