Plum-Sauced Chicken in Tortillas

Plum-Sauced Chicken in Tortillas

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Rated: 2
  • Makes: 6 servings
  • Prep 15 mins
  • Cook 4 hrs to 5 hrs on low-heat setting or 2 to 2 1/2 hours on high-heat setting
  • Serving Size: 1 buritto
  • Carb Grams Per Serving: 38

Ingredients

  • 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)

Directions

  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.

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.

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