Asian Vegetable & Chicken Wrap
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.