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Main Dish > Sandwiches

Asian Vegetable & Chicken Wrap


Servings: 1


2 Tbs canola oil

1 (16 oz.) bag Birds Eye® Broccoli Stir-Fry

1 clove garlic, minced

1 pinch dried ginger powder

1 cup stir-fry sauce

2 Tbs sesame seeds, toasted

2 cups diced cooked chicken

4 (8-inch) whole wheat flour tortillas


Heat oil in a 10-inch nonstick skillet over MEDIUM heat. Add broccoli stir-fry and cook, stirring occasionally, until vegetables are tender.

Add garlic and ginger and cook for 1 minute. Add stir fry sauce, sesame seeds and chicken; cook for an additional 3 minutes or until heated through.

Divide mixture between the tortillas, roll up and serve.

Kitchen Tip: Serve with low sodium instant ramen soup.