Plum-Sauced Chicken in Tortillas
- Makes: 6 servings
- Serving Size: 1 buritto
- Carb Grams Per Serving: 38
whole, unpitted purple plums, drained
hot-style vegetable juice
skinless, boneless chicken thighs
flour tortillas, warmed
packaged shredded broccoli (broccoli slaw mix) or packaged shredded cabbage with carrot (coleslaw mix)
- 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.
- 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.
- 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 Facts Per Serving:Servings Per Recipe: 6
PER SERVING: 271 cal., 6 g total fat (2 g sat. fat), 36 mg chol., 539 mg sodium, 38 g carb. (2 g fiber), 13 g pro.