What can you do with leftover roast chicken? Make a fantastic second meal like these Asian chicken wraps! These make a great weekend lunch or light dinner. Best of all, they can be put together in less than 30 minutes. To keep calories down, you can make the wraps with low-fat or fat-free whole wheat tortillas.
Ingredients
1 teaspoon sesame oil
1 cup shredded leftover white meat chicken, skin and fat removed
One 1-pound package coleslaw mix, or 5 cups shredded cabbage
3 ounces shiitake mushrooms, stems discarded, thinly sliced
5 scallions, white parts and 3 inches of the green, thinly sliced
1 tablespoon minced fresh ginger
1 garlic clove, minced
3 tablespoons hoisin sauce
1 teaspoon garlic chili sauce
Four 8-inch whole wheat tortillas
Preparation
- Heat the oil in a large nonstick skillet.
- Add the chicken, coleslaw mix, mushrooms, scallions, ginger and garlic.
- Stir-fry over medium-high heat for 3 minutes, or until the coleslaw has wilted.
- Stir in the hoisin and garlic chili sauce.
- Reheat the tortillas in the microwave following package directions.
- Place one-fourth of the chicken and vegetables in each wrap. Roll up and serve immediately.
Note: No leftover chicken in the fridge? Poach 1 pound skinless, boneless chicken breasts by placing the chicken in a covered pan with stock halfway up the sides. Bring to a simmer. Check with the point of a knife after 4 to 5 minutes. Or place the chicken in a microwave-safe dish with broth or water to cover the bottom of the dish. Cover with wax paper and cook on High for 4 minutes. Check for doneness. If not opaque throughout, microwave on High for another 1 to 2 minutes (juices should run clear when the chicken is pierced with a knife).
Nutritional information (per serving)
(Makes 4 wraps)
Calories: 325
Total Fat: 6 g
Saturated Fat: 1.5 g
Protein: 40 g
Carbohydrates: 31
Dietary Fiber: 4 g
Cholesterol: 95 mg
Sodium: 520 mg
Potassium: 540 mg
