asian catfish wraps

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From Cooking Light. If catfish nuggets are not available, buy fillets and cut them into bite-sized pieces. Per serving: 344 calories, 10.4 g fat, 22.8 g protein, 37.8 g carb, 3.7 g fiber, 54 mg cholesterol.

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Ingredients [?]

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  • add   1 lb catfish nuggets
  • add   1 tablespoon minced garlic
  • add   1/2 cup sliced green onions
  • add   1 teaspoon chili-garlic sauce (Lee Kum Kee)
  • add   1 tablespoon bottled minced fresh ginger
  • add   1 cup thinly sliced shiitake mushroom caps
  • add   1 teaspoon dark sesame oil
  • add   4 (8 inch) fat free tortillas
  • add   1/4 cup hoisin sauce
  • add   3/4 cup shredded carrots
  • add   3 cups thinly sliced napa cabbage


  1. Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.
  2. Add in catfish; stir/saute 3 minutes or until done; remove from pan.
  3. Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.
  4. Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.
  5. Remove from heat.
  6. Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.