ASIAN VEGETABLE AND CHICKEN WRAP
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 recipe #228999 for the sesame dressing
Provided by cookiedog
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a medium saute pan over medium high heat and add the vegetables.
- Stir-fry for about 1 minute and add the Sesame Dressing. Cook another 2 minutes.
- Remove from heat and set aside.
- Slice the chicken into strips and add to the vegetables and toss.
- Lay the tortillas on a cutting board.
- Divide the filling among the tortillas.
- Top with sunflower sprouts.
- Fold in the sides of the wrappers and begin folding from the bottom to form the wrap.
- Cut each wrap in half and serve.
Nutrition Facts : Calories 488, Fat 20.8, SaturatedFat 3.4, Cholesterol 96.4, Sodium 870.8, Carbohydrate 32.8, Fiber 1.5, Sugar 4.3, Protein 41.3
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