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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Everything that makes an egg roll great, without the deep-fat frying! I haven't tried this yet, just posting for safe keeping. **I've done a little research and think a great sauce may be the best accompiament I would suggest Thai Dipping Sauce for Spring Wrap or Egg Rolls by Bergy or Wasabi Sauce by Miraklegirl. Of course if you have a favorite sauce give that a try! Found on myrecipes web site Ingredients:
2 (4 ounce) boneless skinless chicken breast halves |
1/2 cup bean sprouts |
1/4 cup diced water chestnut |
1/4 cup sliced green onion |
1 tablespoon rice vinegar |
1 tablespoon minced garlic |
1 tablespoon low sodium soy sauce |
1 teaspoon sesame oil or 1 teaspoon peanut oil |
1 (7 inch) whole wheat pita bread, cut in half crosswise |
2 leaves lettuce leaves |
Directions:
1. Place chicken in a medium saucepan; add chicken stock to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Remove from liquid. Let chicken cool to touch. Chop chicken into bite-size pieces.
2. Combine chicken, sprouts, water chestnuts,green onions, and garlic. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
3. Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.
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