Asian Chicken Wrap
We, at Skinny Ms., love Asian dishes, but we aren’t big fans of the extra fat, calories, and preservatives that usually accompany them. That’s why we’re so excited to have created our Asian Chicken Wrap; this light recipe lets us savor one of our favorite Asian meals, but only contains 100% clean ingredients and a measly 123 calories per serving! With crispy chicken, fresh cabbage or lettuce, and the tangy flavor you’ve come to expect from Asian fare, what’s not to love?!
You might also like our Asian Salad with Crispy Chicken.
Yield: Servings 61 | Serving Size: 1 Wrap with 3/4 Cup Cubed Chicken | Calories:123 | Previous Points: 3 | Points Plus: 3 | Total Fat: 3 g | Saturated Fat:1 g | Trans Fat: 0 g | Cholesterol: 27.5 mg | Sodium: 349 mg | Carbohydrates: 13 g | Dietary | Fiber: 1 g | Sugars: 11 g | Protein: 11 g
Ingredients
- Stir Fry Sauce
- 2 tablespoons honey
- 1/2 teaspoon rice wine vinegar
- 2 tablespoons lite soy sauce, (optional Coconut Organic Aminos)
- Dipping Sauce
- 1/4 cup honey
- 1/2 cup warm water
- 2 tablespoon lite soy sauce, optional gluten free BRAGG Liquid Aminos
- 2 tablespoon rice wine vinegar
- 2 tablespoon ketchup (recipe for ketchup)
- 1 tablespoon freshly squeezed lemon juice
- 1/8 teaspoon sesame oil
- 1 tablespoon Dijon Mustard
- Chicken Stir-Fry
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 3 skinless chicken breast filets, cubed into about 1/2″ pieces
- 1 (8 ounce) can water chestnuts, diced
- 1/2 cup button mushrooms, diced
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 6 Savoy (curly) Cabbage leaves, (optional is Napa Cabbage or green leafy vegetable of choice)
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Directions
Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside.
Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.
Prepare Cabbage by removing several leaves 8-10, rinse cabbage, pat dry with a paper towel and place on serving plates.
Prepare Chicken Stir-Fry by placing canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.
Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!
Bragg Liquid Aminos
I was wondering if I can make any of this recipe ahead if time?
Sarah, Yes, you can make it all ahead of time. I would just recommend rinsing the cabbage just before eating.
Is there another vinegar that can be substituted for the rice vinegar?
Brenda, White wine vinegar is the best substitute.