Asian Chicken Wraps

3.6 from 10 votes

These clean and delicious Asian-style wraps are full of sweet and savory ingredients that create a light and crunchy bite. Yum!

Course: Dinner

Cuisine: Asian

Keyword: dairy-free, Kid-Friendly, Low-Carb

Servings: people

Calories: 123kcal

1 tablespoon canola oil
1 tablespoon sesame oil
3 boneless and skinless chicken breasts cubed into about 1/2 inch pieces
1 cup cashews diced, lightly roasted, optional: 1 (8 ounce) can water chestnuts, diced
1/2 cup button mushrooms diced
1/2 cup yellow onion finely diced
2 garlic cloves minced
6 Napa cabbage leaves large, optional: iceberg lettuce leaves

Combine the honey and warm water in a medium saucepan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking for approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.

Heat the 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 leaves, 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 is another Gluten-Free option for soy sauce.

SmartPoints (Freestyle): 6