Asian Catfish Wraps

Asian Catfish Wraps
Photo by Becky Luigart-Stayner


  • ¾ cup preshredded carrot
  • 4 (8-inch) fat-free flour tortillas
  • ½ cup sliced green onions
  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1 tablespoon bottled minced fresh ginger
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 1 cup thinly sliced shiitake mushroom caps
  • + 4 more ingredients
    • 1 pound catfish nuggets
    • 1 tablespoon bottled minced garlic
    • 1 teaspoon dark sesame oil, divided
    • ¼ cup hoisin sauce

Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan. Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and ...

View full recipe at My Recipes


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