Asian Style Chicken Wraps
Delicious on their own, or try serving with a side of Sunshine Rice.
CAL/SERV :
242
PREP TIME :
15 MINS
YIELDS :
4 SERVINGS
COOK TIME:
20 MINS
INGREDIENTS
- For sauce:
- 1 small Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 Tbsp); for less spice, use green bell pepper
- 1 Tbsp garlic, minced (about 2–3 cloves)
- 3 Tbsp brown sugar or honey
- ½ C water
- ½ Tbsp fish sauce
- 2 Tbsp lime juice (or about 2 limes)
For chicken:
- 1 Tbsp peanut oil or vegetable oil
- 1 Tbsp ginger, minced
- 1 Tbsp garlic, minced (about 2–3 cloves)
- 12 oz boneless, skinless chicken breast, cut into thin strips
- 1 Tbsp lite soy sauce
- 1 Tbsp sesame oil (optional)
- 1 Tbsp sesame seeds (optional)
For wrap:
- 1 (small) head red leaf lettuce, rinsed, dried, and separated into single leaves large enough to create wrap
- 8 fresh basil leaves, whole, rinsed and dried
- 2 cups bok choy or Asian cabbage, rinsed and shredded
INSTRUCTIONS
- To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat. Remove from heat, and let sit in hot saucepan for 3–5 minutes. Chill in refrigerator for about 15 minutes or until cold.
- Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
- Add chicken, and continue to stir fry for 5–8 minutes.
- Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil. Remove from the heat, and cover with lid to hold warm in hot sauté pan.
- Assemble each wrap: Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together. Serve two wraps with ¼ cup sauce.
Nutrition (per serving):
Calories 242, Total fat 10 g, Saturated fat 2 g, Cholesterol 47 mg, Sodium 393 mg, Total fiber 3 g, Protein 21 g, Carbohydrates 17 g, Potassium 636 mg, Vitamin A 170%, Vitamin C 80%, Calcium 20%, Iron 15%.
Courtesy of National Heart, Lung, and Blood Institute