Crock Pot Oriental Chicken Wraps

I’ve made it no secret in the past that my crock pot is my best friend. In fact, this past spring, I recently acquired a second crockpot so that I could do two meals in the crock pot on a busy day. You’d think the common person would just go ahead and make sandwiches or something. . .but I’m telling you, I’m really dedicated to my crock pot. In fact, someone recently asked me as a homeschooling mother what tools I considered essential and I answered, (can you guess?) my crock pot!

But enough about the crock pot. This recipe comes from my other favorite thing in life: Family Fun magazine. I find that my kids love it. . .because it’s a wrap and there’s something addictive about sandwich fillings in a tortilla. I don’t know what it is but hey, if sticking it in a tortilla is all it takes to get my kids to eat vegetables–bring on the tortillas!

You will need:

1 onion

1 1/2 to 2 poundsBoneless, skinless chicken thighs

1 cup of hoisin sauce (you can find this in the Asian section of your grocery store)

2 tbsp of honey

1/4 tsp ginger

1 12oz bag of broccoli coleslaw

Flour tortillas

Directions:

1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.

2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.

3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.

4. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

Have an ingredient but need a recipe? Check out the first ever Familes.com Cookbook!

Winter ’06
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