1COMBINE mustard, teriyaki sauce, sugar substitute, ginger and vinegar in small bowl; set aside.
2HEAT oil in large skillet or wok over high heat. Stir-fry chicken 5 minutes until no longer pink. Add vegetables and stir-fry 2 minutes until just tender. Pour sauce mixture over stir-fry and cook 1 minute.
3ARRANGE cabbage on rolls and top with equal portions of stir-fry. Close rolls. Serve warm.
Nutrition information coming soon.
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