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| chicken and veggies in tortillas | |||||
| Ingredients: | |||||
| 2 1/2 pounds | meaty chicken pieces | ||||
| 1/4 tsp. | salt | ||||
| 1/8 tsp. | pepper | ||||
| 1/2 cup | water | ||||
| 1/4 cup | soy sauce | ||||
| 2 tsp. | toasted sesame oil | ||||
| 3/4 tsp. | ground ginger | ||||
| 8 | flour tortillas | ||||
| 1/2 cup | bottled hoisin sauce | ||||
| 2 cups | shredded broccoli or coleslaw mix | ||||
| Directions: | |||||
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Place chicken in slow cooker. Sprinkle with salt and pepper. In a small bowl, stir together the water, soy sauce, sesame oil, and ginger. Pour over chicken. Cover and cook on low-heat setting for 6-7 hours.
Remove chicken, reserving cooking liquid. Shred chicken, return to cooker; heat through. To serve, spread each tortilla with 1 Tablespoon of the hoisin sauce, spoon shredded chicken just below center of tortillas. Top with shredded broccoli. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom. |
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