Soy Vay®

Prep

• 1.
  Thinly slice the scallions, separating the white from the green parts.
• 2.
  Place the chicken breasts in a large stockpot.
• 3.
  Pour in enough broth so meat is covered by about an inch.
• 4.
  Bring to a boil then turn heat down to medium-low.
• 5.
  Cover and cook until the chicken shreds easily with a fork, about 1 hour.
• 6.
  Shred all the chicken and set aside.
• 7.
  Warm the tortillas.
• 8.
  Heat the oil in a large nonstick frying pan or wok over medium-high heat.

Cook

• 1.
  Add the whites of the scallion to the pan first and cook until slightly softened, about 2 minutes.
• 2.
  Add coleslaw mix and water.
• 3.
  Cook, stirring occasionally, until the cabbage has softened and the water has evaporated, about 4 minutes.
• 4.
  Stir in the shredded chicken and Hoisin Garlic sauce and cook until everything is warmed through and evenly coated.
• 5.
  Fold in the green parts of the scallions.
• 6.
  Spread extra hoisin garlic sauce over warm tortillas and top with filling.
• 7.
  Roll it up and serve immediately.