FamilyFun staffer Ellen Harter Wall got her first slow cooker a dozen years ago, but she and her husband, became die-hard fans only after their kids were born and she started working noon to five at her local library. These wraps are a family favorite.
Recipe Ingredients
-
1 onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings
Flour tortillas or flatbread
- Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
- With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
- In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
- Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.
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