ASIAN CHICKEN WRAP

Asian Chicken Wrap image

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.

Provided by LifeIsGood

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

Make the sauce first, by combining the yogurt, mayo, brown sugar, soy sauce, mustard, sesame oil and chili sauce and stir until well blended.
To make each wrap, place 2 cabbage leaves on 1 wrap, then layer with a quarter of the chicken and peppers.
Drizzle with 2 T. of the sauce.
Top with an additional cabbage leaf.
Roll the wrap and serve or wrap in some foil to go!

Nutrition Facts : Calories 222.8, Fat 6.3, SaturatedFat 1.4, Cholesterol 75.2, Sodium 307.8, Carbohydrate 12.2, Fiber 2.3, Sugar 8.5, Protein 29

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