Asian Chicken Wraps

Ra Asian Wraps

What can you do with leftover roast chicken? Make a fantastic second meal like these Asian chicken wraps! These make a great weekend lunch or light dinner. Best of all, they can be put together in less than 30 minutes. To keep calories down, you can make the wraps with low-fat or fat-free whole wheat tortillas.

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

Preparation
  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-safe 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).

Nutritional information (per serving)

(Makes 4 wraps)

Calories: 325
Total Fat: 6 g
Saturated Fat: 1.5 g
Protein: 40 g
Carbohydrates: 31
Dietary Fiber: 4 g
Cholesterol: 95 mg
Sodium: 520 mg
Potassium: 540 mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

This article was written by Heart and Vascular Team from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.

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