Plum-Sauced Chicken in Tortillas
Asian sauce on the chicken adds sweet-and-spicy flavor, while broccoli slaw adds crunch to this main-dish sandwich recipe.
Ingredients
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1 16-ounce can whole, unpitted purple plums, drained
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1 cup hot-style vegetable juice
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1/4 cup hoisin sauce
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4 1/2 teaspoons quick-cooking tapioca
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2 teaspoons grated gingerroot
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1/2 teaspoon five-spice powder
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1 pound skinless, boneless chicken thighs
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6 7- to 8-inch flour tortillas, warmed
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2 cups packaged shredded broccoli (broccoli slaw mix) or packaged shredded cabbage with carrot (coleslaw mix)
Directions
1.
Remove pits from plums. Place plums in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer plums to a 3 1/2- or 4-quart crockery cooker. Stir in vegetable juice, hoisin sauce, tapioca, gingerroot, and five-spice powder. Rinse chicken; cut into strips. Stir chicken into crockery cooker.
2.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Remove chicken from cooker, reserving juices.
3.
Spoon about 1/3 cup chicken mixture onto each warm tortilla just below the center. Drizzle with the reserved juices. Top each with 1/3 cup shredded slaw mix. Roll up tortilla.
Nutrition information
Calories 271, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 36 mg, Sodium 539 mg, Carbohydrate 38 g, Fiber 2 g, Protein 13 g. Daily Values: Vitamin A 9%, Vitamin C 32%, Calcium 4%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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