Asian-style chicken wraps
Makes 4 servings.
Ingredients
For sauce
1 small jalapeño chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 tablespoon); for less spice, use green bell pepper
1 tablespoon garlic, minced (about 2 to 3 cloves)
3 tablespoons brown sugar or honey
1/2 cup water
1/2 tablespoon fish sauce
2 tablespoons lime juice (about 2 limes)
For chicken
1 tablespoon peanut oil or vegetable oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced (about 2 to 3 cloves)
12 ounces boneless, skinless chicken breast, cut into thin strips
1 tablespoon light soy sauce
1 tablespoon sesame oil (optional)
1 tablespoon 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
Directions
- 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 to 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 to 8 minutes.
- Add soy sauce, sesame oil (optional) and sesame seeds (optional), and return to a boil. Remove from heat, and cover with lid to hold warm in hot sauté pan.
- Assemble each wrap: Place one large red lettuce leaf on a plate. Add 1/2 cup chicken stir-fry, 1 basil leaf and 1/4 cup shredded cabbage, and fold together.
- Serve 2 wraps with 1/4 cup sauce.
Nutrition information
Serving size: 2 wraps, 1/4 cup sauce. Amount per serving: 242 calories, 10g total fat (2g saturated fat), 47mg cholesterol, 17g carbohydrates, 21g protein, 3g total fiber, 393mg sodium.