Yucatan Thai Chicken Fajitas

4 boneless, skinless chicken breast halves, cut in strips
1 teaspoon seasoned salt
2 tablespoons vegetable oil
1/2 cup thinly sliced red bell pepper
3 cups broccoli slaw mix
2 green onions, cut in 1-inch pieces
1 can (4 oz.) chopped green chilies
2 tablespoons chopped fresh mint
8 flour tortillas (7-inch)
Apricot-Hoisin sauce: recipe follows
1/4 cup toasted sunflower seed
mint sprigs

Sprinkle chicken with seasoned salt.

In large frypan, place vegetable oil over medium-high heat. Add chicken and cook, stirring, about 4 minutes or until tender.

Add red pepper, broccoli slaw, green onions, chilies and mint; cook about 4 minutes longer, stirring.

Warm tortillas according to package directions. Spread each tortilla with Apricot-Hoisin Sauce. Divide chicken mixture equally among tortillas, sprinkle with sunflower kernels, fold up and arrange on serving platter. Garnish with mint sprigs.

Apricot-Hoisin Sauce:
In small bowl, mix together:
1/3 cup hoisin sauce
1/3 cup apricot preserves
2 tablespoons peanut butter
1/2 teaspoon dark sesame oil
1 teaspoon minced garlic
1/8 teaspoon pepper

Makes 4 servings
Source: Maggie Little, Huntsville, AL; National Chicken Council