Looking for an alternative to the everyday humdrum sandwich? look no further. Try these delicious Asian Chicken Wraps for a heart healthy alternative. Add sprouts for a gentle addition to this already healthy meal. You can also substitute the white flour wrap for a spinach or sun-dried tomato wrap.
Some of our readers who are doing a low carb diet or the wheat belly diet may choose to substitute the actual wrap with lettuce leaves.
Ingredients:
- 1 teaspoon sesame oil
- 1 cup shredded leftover white meat chicken, skin and fat removed
- One 1-pound package coleslaw mix, or 5 cups shredded cabbage
- 3 ounces shiitake mushrooms, stems discarded, thinly sliced
- 5 scallions, white parts and 3 inches of the green, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 3 tablespoons hoisin sauce
- 1 teaspoon garlic chili sauce
- Four 8-inch whole wheat tortillas
Instructions:
1) Heat the oil in a large nonstick skillet.
2) Add the chicken, coleslaw mix, mushrooms, scallions, ginger and garlic.
3) Stir-fry over medium-high heat for 3 minutes, or until the coleslaw has wilted.
4) Stir in the hoisin and garlic chili sauce.
5) Reheat the tortillas in the microwave following package directions.
6) Place one-fourth of the chicken and vegetables in each wrap. Roll up and serve immediately.
NOTE: No leftover chicken in the fridge? Poach 1 pound skinless, boneless chicken breasts by placing the chicken in a covered pan with stock halfway up the sides. Bring to a simmer. Check with the point of a knife after 4 to 5 minutes. Or place the chicken in a microwave-sage dish with broth or water to cover the bottom of the dish.
Cover with wax paper and cook on High for 4 minutes. Check for doneness. If not opaque throughout, microwave on High for another 1 to 2 minutes (juices should run clear when the chicken is pierced with a knife).
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