Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 63 Times
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Asian Chicken Wrap
Cookbook
Bring this sandwich for lunch and you'll be thinking about it all morning. You'll yearn for the sweet-spicy-creamy-sesame sauce and you'll anticipate the perfect balance between the crunch of the vegetables and the savory tenderness of the chicken. You might not be able to hold out till noon, but when you do dig in you will love every bite.
Yield : Makes 4 servings
Ingredients
For the sauce:
- 3 tablespoons plain Greek-style nonfat yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon brown sugar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon toasted sesame oil
- ¼ teaspoon Thai-style chili sauce (such as Sriracha), optional
For the sandwich:
- 12 napa cabbage leaves, white center ribs removed
- 4 whole-wheat wrap breads (about 9 inches in diameter)
- 4 cooked chicken breast halves (about 5 ounces each), sliced into ½-inch-thick slices
- 1 red bell pepper, sliced into thin strips
Directions
To make the sauce, combine the yogurt, mayonnaise, brown sugar, soy sauce, mustard, sesame oil, and chili sauce, if using, and stir until well blended. The sauce will keep up to 5 days in an airtight container in the refrigerator.
To make each wrap, place 2 cabbage leaves on 1 wrap bread, then layer with a quarter of the chicken and peppers. Drizzle with 2 tablespoons of the sauce. Top with an additional cabbage leaf. Fold the bread about an inch over each end of the filling, then roll up. Serve or wrap in foil to go.
© 2009 Ellie Krieger
Nutritional Information
Nutritional information is provided by the author.
Serving Size: 1 Wrap
Per Serving:
Calories: 380
Total Fat: 12g
Sat Fat: 2g
Mono Fat: 2.5g
Poly Fat: 4g
Protein: 35g
Carb: 29g
Fiber: 3g
Cholesterol: 80mg
Sodium: 420mg
Excellent Source of Niacin, Phosphorus, Protein, Selenium, Vitamin A, Vitamin B6, Vitamin C
Good Source of Fiber, Iron
