Tuesday, January 25, 2011

Asian Chicken Wraps

This is going down as one of our favorites!  I adapted the original recipe from The $5 Dinner Mom Cookbook

Asian Chicken Wraps
2 chicken breasts (I only had bone-in, skin-on...a little help from my favorite knife and I was good to go!)
2 tablespoons teriyaki sauce
1 teaspoon soy sauce
1 bag frozen stir fry vegetables
1 handful chopped lettuce (green or red leaf or romaine here folks....please no iceberg!!)
1/4 cup chopped peanuts
4-6 whole wheat burrito-size tortillas

In a Ziploc bag, marinate the chicken in the teriyaki and soy sauces for at least 30 minutes in the fridge.
In a skillet, saute the chicken with the marinade, 6-8 minutes on each side, or until it's not longer pink in the middle.  Remove cooked chicken from skillet and slice into 1/2-inch-thick-strips.
Add frozen stir fry vegetables and chopped peanuts to hot skillet, cook until warmed through.  Add in chicken strips.
Wrap tortillas in a damp cloth or paper towel and place in microwave for a minute to warm.

I spread a small amount of sour cream on my wrap first, added the chicken/vegetable mixture and topped with lettuce.
Chris added a little extra soy sauce to his finished wrap.

Serving Suggestions:
We had fresh broccoli, green pepper and carrot strips - along with a little ranch dressing for dipping.
Fruit would be good or a smoothie.
Erin suggests serving it with steamed snow peas.  Steamed edamame would probably be good too.

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