Asian Chicken Wraps

Eli Ben-yehuda

Written by Eli Ben-yehuda

On May 1, 2019


ooking 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.

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  • 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.

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    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 Analysis: (per serving) ƒ Calories: 325 (16% calories from fat) ƒ Total Fat: 6 g ƒ Saturated Fat: 1.5 g ƒ Protein: 40 g ƒ Carbohydrates: 31 ƒ Dietary Fiber: 4 g ƒ Cholesterol: 95 mg ƒ Sodium: 520 mg ƒ Potassium: 540 mg

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    Written by Eli Ben-Yehuda

    With a passion for health advocacy Eli researches and writes many articles concerning improving the lives of people diagnosed with high blood pressure and the complications they experience. He believes educating people is the best way to improve their overall health.

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