Slow Cooker Mu Shu Chicken Wraps | Sauteed Asian Vegetables

Prep time: 10 minutes Cook on HIGH: 1 hour Cook time on LOW: 5-6 hours

per serving: 468 calories; 49 grams protein; 16 grams total fat; 3 grams fiber; 3 grams saturated fat; 32 grams carbohydrates; 186 mgs cholesterol; 997 mgs sodium; 12 WW points plus

Kid Friendly Crockpot $12 Dinners

Slow Cooker Mu Shu Chicken Wraps

Ingredients

2 pounds boneless, skinless chicken thighs

1 white onion diced

coarse salt and freshly ground pepper, to taste

1 tablespoon toasted sesame oil (can sub reg sesame oil)

3/4 cups hoisin sauce

1 tablespoon soy sauce (low sodium)

1 tablespoon honey

2 teaspoons rice vinegar

1 teaspoon ginger, minced

4 large flour tortillas

3 cups shredded cabbage

Instructions


[1]
Place onion in a slow cooker.
[2]
Sprinkle the chicken with salt and pepper. Heat the oil a large nonstick skillet over medium-high heat. Brown the chicken for 3-5 minutes per side and place the chicken on top of the onion in the slow cooker.
[3]
In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, and ginger. Pour it over the chicken, cover, and cook on HIGH for 1 hour. Reduce the heat to low and cook for 5-6 hours.
[4]
When ready to serve, shred the chicken in the cooker with a fork. Heat the tortillas in a damp paper towel in the microwave.
[5]
Top each tortilla evenly with cabbage (not cooked) and chicken mixture. Fold the bottom edge of each tortilla in to hold the filling. Roll tortilla and serve.

Sauteed Asian Vegetables

Ingredients

1 tablespoon toasted sesame oil (can sub reg sesame oil)

2 teaspoons fresh ginger peeled and minced

1 teaspoon garlic, minced

1 red bell pepper cored, seeded and cut into long strips

1/2 pound shiitake mushrooms

4 green onions sliced

1/2 pound green beans trimmed

coarse salt and freshly ground pepper, to taste

Instructions


[1]
Heat oil in large skillet over high heat. Add ginger and garlic; sautée one minute.
[2]
Add bell pepper, beans and mushrooms and sautée until the pepper and beans are crisp-tender, about 3 minutes.
[3]
Add green onions and sautée until wilted, about 2 minutes. Season to taste with salt and pepper.