A quick and flavorful recipe for chicken and cabbage wraps with an Asian twist.
Heat a nonstick skillet over medium heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the shredded cabbage and julienned carrot to the skillet and sauté for 2-3 minutes until slightly softened.
Stir frequently to cook the vegetables evenly.
Stir in the cooked and shredded chicken, hoisin sauce, and soy sauce. Cook for another 2 minutes until heated through.
Mix well to coat all ingredients with the sauce.
Warm the tortillas on a microwave-safe plate covered with a damp paper towel for 30 seconds.
The damp paper towel helps keep the tortillas soft and pliable.
Place a portion of the chicken and cabbage mixture onto each tortilla, fold the ends, and roll into a wrap.
Secure the wraps with a toothpick if needed to keep them closed.
Serve the wraps warm and enjoy your meal.
Pair with a dipping sauce or side salad for a complete meal.
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