Chinese food is one of the things that I truly miss about New Jersey. I took for granted how easy it was to call up Bill and Harry's and have a delicious dinner ready for pick-up in 15 minutes. Asian cuisine in general is one that I struggle with as a cook--I never feel like I get the seasoning right, and often times it is so high in fat and calories that I don't even bother.
I decided to make these Asian Chicken Wraps in an attempt to supplement some left over Lo Mein that we had in the freezer. Much to my delight they came out absolutely delicious, and they will certainly be making an appearance again soon in our weekly rotation.
Asian Chicken Wraps
PointsPlus Value: 5 per serving
Calories: 285 per serving
Servings: 2 (4 wraps per person)
Ingredients
-10 oz uncooked boneless, skinless chicken breast
-2 Tbsp teriyaki sauce (I use Soy Vey Teriyaki sauce, which has a really nice blend of spices)
-1/2 small onion, chopped
-1 clove garlic, minced
-1/2 cup carrots, shredded
-1/2 cup bean sprouts
-8 large Boston lettuce or Bib lettuce leaves
Directions
-Dice raw chicken and put into a shallow bowl. Top with Teriyaki sauce and mix until chicken is well coated. Let marinate for 5-10 minutes.
-Saute onion until soft.
-Add garlic and diced chicken mixture to pan. Saute until cooked through.
-Remove from heat and add shredded carrots and bean sprouts.
-Allow to cool slightly and then scoop into lettuce leaves.
-Serve with soy sauce, if desired.
Healthy meals to nourish your mind.
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