Ingredients

The following ingredients have 4 Servings
  • 1 1/3 pounds boneless skinless chicken breasts, (cut into bite-sized strips)
  • 1 teaspoon Chinese 5-spice powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil spray
  • 1 medium zucchini (cut into half-circles)
  • 1 medium red bell pepper (cut into thin strips)
  • 4 burrito-sizedwhole wheat tortillas ((I used Mission Carb Balance tortillas))
  • 1/4 cup hoisin sauce
  • 1 cup grated part-skim mozzarella cheese

Instruction

  • In a medium bowl, toss chicken strips with 5-spice powder, salt and pepper.
  • Heat a large nonstick skillet over medium-high heat. Coat with cooking spray.
  • Add chicken and cook, stirring occasionally, until chicken is cooked through. Remove chicken from pan and set aside.
  • Wipe the pan clean, coat with olive oil spray and place over medium heat. Add zucchini and red bell pepper, and cook until just tender.
  • Spread 1 tablespoon of hoisin sauce on each tortilla.
  • Heat a large skillet over medium heat. Lay one tortilla (with hoisin sauce) in the skillet, and cover half of the tortilla with 2 tablespoons of mozzarella, then top with a quarter of the chicken, zucchini, bell peppers and another 2 tablespoons of mozzarella.
  • Fold the tortilla over the filling and cook until golden brown, 3 to 4 minutes per side. Remove from pan and let the tortilla rest for a few minutes. Cut into 3 wedges.
  • Repeat with remaining tortillas and fillings. Serve.