Nutrition per serving may change if servings are adjusted.
12 ounces skinless, boneless chicken breast halves
4 7- to 8-inch whole grain tortillas
2 teaspoons canola oil or olive oil
2 cups small broccoli florets
1 medium onion, chopped
½ teaspoon ground ginger
¼ teaspoon ground black pepper
3 tablespoons bottled hoisin sauce
Preheat oven to 350°F. Cut chicken into thin bite-size strips; set aside. Stack tortillas and wrap in foil. Bake about 10 minutes or until heated through and softened.
Meanwhile, in a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add broccoli, onion, ginger, and pepper. Cook and stir for 3 to 5 minutes or just until vegetables are tender; remove vegetable mixture from skillet. Add chicken and the remaining 1 teaspoon oil. Cook for 3 to 5 minutes or until chicken is no longer pink, stirring occasionally. Add vegetable mixture and hoisin sauce to chicken mixture. Heat through.
To assemble, use a slotted spoon to spoon chicken mixture onto tortillas, placing about ¾ cup of the mixture to one side of each tortilla. Roll up tortillas; cut in half to serve. If desired, serve skillet juices as a dipping sauce.