Here is a recipe I LOVE that has flavor and it is diet friendly for all those moms watching their weight. if you have a food processor then the shredding comes easy. Prepare everything first (that is the time consuming part). The cooking is easy and takes about 10 minutes.
4 TBL SOY SAUCE
4 CLOVES GARLIC, MINCED & DIVIDED
3/4 LB. SKINLESS BONELESS CHICKEN BREAST, CUT INTO 2 INCH STRIPS
1 tsp. FRESH GINGER, MINCED
2 CUPS SHREDDED CABBAGE
2 CUPS SHREDDED BOK CHOY (CHINESE CABBAGE)
1 CARROT, SHREDDED
1/2 CUP CANNED STRAW MUSHROOMS, RINSED, DRAINED, THINLY SLICED
1/2 CUP CANNED BAMBOO SHOOTS, RINSED, DRAINED AND THINLY SLICED
1/4 tsp. HOT CHILI OIL
8 WHOLE WHEAT MOO SHU PANCAKES (or wheat tortillas)
4 tsp. HOISIN SAUCE
Prepare the marinade, in a gallon size ziplock bag. Combine 2 TBL. Soy sauce and half of the garlic; add the chicken. Seal the bag, squeezing out the air; turn to coat; refrigerate for 1 hour. Drain and discard the marinade.
In a small bowl, combine the remaining 2 TBL soy sauce and remaining garlic with the ginger. Set aside.
Spray a large nonstick skillet with nonstick spray; heat. Sauté the chicken until cooked through, 2-3 minutes. Transfer to a plate.
In the skillet, combine the cabbage, bok choy, carrot, mushrooms, and bamboo shoots; cook, stirring frequently, until the cabbage and bok choy begin to wilt, 4-5 minutes. Add the chicken, the soy sauce mixture, and the hot chili oil; toss to combine.
To serve, spread the pancakes with the hoisin sauce; top with the chicken mixture and roll up.
1 pancake with 3/4 cup filling: 252 cal, 2g fat, 1g sat fat, 0g trans fat, 44g carb, 5g fiber, W.W.point value 4