1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup hoisin sauce
2 tablespoons grated gingerroot
3 tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or Old El Paso® flour tortillas (6 inches in diameter)
1. In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
3. Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.From: