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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a healthy recipe from Ellie Krieger. I like to use these as a to-go dinner option for those busy weeknights. Good for lunches, though, too! I usually use a store-bought rotisserie chicken, instead of the 4 cooked chicken breasts, to make this recipe super fast and easy. I sometimes use regular romaine lettuce if I dont' have napa cabbage leaves. This is a very flexible recipe. Ingredients:
3 tablespoons plain greek-style nonfat yogurt |
2 tablespoons mayonnaise (i prefer hellmans) |
1 tablespoon brown sugar |
1 tablespoon low sodium soy sauce |
1 teaspoon dijon mustard |
1/2 teaspoon toasted sesame oil |
1/4 teaspoon thai-style chili sauce (i use sriracha) |
12 nappa cabbage leaves, white center ribs removed |
4 whole wheat wraps (about 9 inch in diameter) |
4 cooked chicken breast halves, sliced into 1/2 inch thick slices (about 5 ounces each) |
1 red bell pepper, sliced into thin strips |
Directions:
1. Make the sauce first, by combining the yogurt, mayo, brown sugar, soy sauce, mustard, sesame oil and chili sauce and stir until well blended.
2. To make each wrap, place 2 cabbage leaves on 1 wrap, then layer with a quarter of the chicken and peppers.
3. Drizzle with 2 T. of the sauce.
4. Top with an additional cabbage leaf.
5. Roll the wrap and serve or wrap in some foil to go!
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