Change text size
Rate and Comment
Print
SharePlum-Sauced Chicken in Tortillas
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 271
- Protein(gm): 13
- Carbohydrate(gm): 38
- Fat, total(gm): 6
- Cholesterol(mg): 36
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 2
- Vitamin A(RE): 93
- Vitamin C(mg): 19
- Sodium(mg): 539
- Calcium(DV %): 40
- Iron(DV %): 3
- 1 16 ounce can whole, unpitted purple plums, drained
- 1 cup hot-style vegetable juice
- 1/4 cup hoisin sauce
- 4 1/2 teaspoons quick-cooking tapioca
- 2 teaspoons grated gingerroot
- 1/2 teaspoon five-spice powder
- 1 pound skinless, boneless chicken thighs
- 6 7 - 8 inches flour tortillas, warmed
- 2 cups packaged shredded broccoli (broccoli slaw mix) or packaged shredded cabbage with carrot (coleslaw mix)
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.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
