Asian Vegetable and Chicken Wrap |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is from the Today's Kitchen Cookbook. You can serve this as a salad, entree, or wrap. Recipe courtesy chef Cary Neff. Please see my Sesame Dressing for the sesame dressing Ingredients:
1/2 cup finely shredded bok choy |
1/2 cup finely shredded napa cabbage |
2 tablespoons julienned water chestnuts |
1/3 cup julienned carrot |
1/4 cup julienned shiitake mushroom |
4 tablespoons sesame dressing |
8 ounces grilled chicken breasts |
2 whole wheat tortillas |
1/4 cup sunflower sprouts |
Directions:
1. Heat a medium saute pan over medium high heat and add the vegetables.
2. Stir-fry for about 1 minute and add the Sesame Dressing. Cook another 2 minutes.
3. Remove from heat and set aside.
4. Slice the chicken into strips and add to the vegetables and toss.
5. Lay the tortillas on a cutting board.
6. Divide the filling among the tortillas.
7. Top with sunflower sprouts.
8. Fold in the sides of the wrappers and begin folding from the bottom to form the wrap.
9. Cut each wrap in half and serve.
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