Awesome Sesame Ginger Asian Chicken Wraps

This weekend I made my super easy low-fat Asian Chicken wraps for lunch.  These are mostly broccoli slaw, but they taste so yummy you will forget that you just had a couple of servings of vegetables.  I use pecans right now because that's what I have in the pantry, but you can use any other nut you have something else and don't feel like forking out $6 for a bag of pecans.  If you do want to get pecans I suggest buying them at Trader Joe's to get the best nut for your buck.

Sesame Ginger Asian Chicken Wrap Recipe:

1 chicken breast diced into 1/4 inch cubes

1 cup mushrooms cut into 1/4 inch pieces

1/2 cup + 1.5 Tablespoons Lawry’s Sesame Ginger Marinade

1/2 bag broccoli slaw

1/8 cup raw pecans finely chopped

1 small granny smith apple cut julienne (I used a mandoline)

5 medium whole wheat or low-carb tortillas

Coat chicken breast and mushrooms with marinade in 1/2 cup marinade and refrigerate covered for for 2-24 hours.

After marinated, bake chicken and mushrooms in a preheated 350 degree oven 12-15 minutes until chicken is cooked through and marinade is bubbling. 

Mix broccoli slaw, apple, nuts and the remaining 1.5 tablespoons of the Lawry's marinade.  Fold the warm marinade, chicken and mushroom mixture into the broccoli slaw mix.

Fill wraps with broccoli slaw mix and enjoy.

- Makes 5 Wraps