Whisk cornstarch, soy sauce, dry sherry, and hoisin in a small bowl. Heat avocado oil in a large frying pan over medium-high heat. Add the ginger and garlic and stir fry for 1 minute. Add coleslaw mix, scallions and stir fry until wilted, about 3 minutes. Add shredded rotisserie chicken and soy sauce mixture. Toss until heated through. Drizzle with toasted sesame oil. Serve wrapped in flour tortillas.
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|Serving Size: 1 Serving (849g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 638 (28%)|
|Amt Per Serving||% DV|
|Total Fat 70.9g||94 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 92.2mg||28 %|
|Sodium 4112.5mg||142 %|
|Potassium 1389.1mg||37 %|
|Total Carbohydrate 327g||96 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 306.3g|
|Protein 72.6g||104 %|
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Calories per serving: 2270
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