Teriyaki Chicken Wraps

Instructions

1. Spray a large skillet with nonstick cooking spray and heat skillet over medium-high heat 3 minutes.
2. Sear chicken 2 minutes per side.
3. Reduce heat to medium-low, cover and cook 6-8 minutes, or until the internal temperature in the thickest part of the breast reaches 160°F.
4. Remove from skillet and cut into 1/4 inch thick slices.
5. While chicken cooks, slice mushrooms and chop green onions.
6. Combine chicken broth, teriyaki sauce and cornstarch in a small bowl. Set aside.
7. Heat sesame oil with pan juices in skillet.
8. Add mushrooms and red pepper flakes; sauté; 2 minutes.
9. Add broccoli slaw and sauté; 2 more minutes.
10. Add broth mixture and sliced chicken; stir and heat 1-2 minutes until slightly thickened.
11. Spoon chicken-broccoli mixture evenly over centers of tortillas; sprinkle with green onions.
12. Fold sides of tortilla over mixture and roll from the bottom to enclose filling.