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Prep 20min
Total20min
Ingredients6
Servings4
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Ingredients
1/3
cup purchased teriyaki baste and glaze
1
tablespoon grated gingerroot
1
lb. chicken breast strips for stir-frying
2
cups coleslaw (from deli)
1
tablespoon chopped fresh mint
8
large leaves leaf lettuce
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Steps
1
Heat grill. In medium bowl, combine teriyaki baste and glaze and gingerroot; mix well. Add chicken; stir to coat.
2
When ready to grill, place chicken in grill basket. Place basket on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 12 minutes or until chicken is no longer pink in center, stirring frequently.
3
In small bowl, combine coleslaw and mint; mix well. Cut large chicken strips into smaller pieces. In center of each lettuce leaf, spoon a few chicken strips. Top each with about 2 tablespoons coleslaw mixture. Fold up bottom of each lettuce leaf; roll to enclose filling.
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To make more traditional wraps, line 8 soft flour tortillas with lettuce leaves. Evenly divide the chicken strips and coleslaw among the tortillas, and roll them up.
To cook chicken on stove top, spray medium skillet with nonstick cooking spray. Add chicken; cook over medium-high heat using times above as a guide, stirring frequently.
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