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Asian Chicken Wrap

Source: Cooking.com
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 1
Leftover teriyaki-grilled chicken is very versatile for lunch fixings. Try this combination with shredded carrots and romaine lettuce, or substitute other vegetables you have on hand. Bean sprouts, napa cabbage, spinach, and celery would be tasty, as well.
RECIPE INGREDIENTS
One 10- or 11-inch flour tortilla
1 large leaf romaine lettuce, crunchy stem removed
1 half-breast teriyaki-grilled chicken or any grilled chicken, shredded
1/3 cup cooked rice
1/4 cup grated carrot
1 green onion, white and 2-inches of green part only, thinly sliced
3 tablespoons hoisin sauce
DIRECTIONS
Soften the tortilla for easy rolling by warming it in a microwave oven on high heat for 10 seconds. Alternatively, place the tortilla in a large nonstick skillet over medium-high heat, cook one side until warm, about 15 seconds, then flip and cook the other side.


Line the warmed tortilla with the lettuce leaf. In a small bowl, combine the chicken, rice, carrot, and green onion. Add the hoisin and toss to mix well. Arrange the chicken in a 2-by-5-inch rectangle on the lower half of the tortilla. Fold in the sides of the tortilla, towards the center, over the filling. Now fold the bottom edge of the tortilla towards the center, up and over the filling, and continue gently rolling to completely wrap the tortilla around the filling. Cover with plastic wrap and it's ready for the lunch box. Refrigerate until ready to eat. If desired, warm the wrap in a microwave oven for 1 to 2 minutes.


Recipe created exclusively for Cooking.com by Diane Morgan


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Japanese-Inspired Dinner: Easy Teriyaki Mains
Nutrition Facts per Serving
Yield:   Serves 1
Calories: 699
Fat. Total: 10g
Fiber: 6g
Carbohydrates, Total: 83g
Sodium: 1293mg
% Cal. from Fat: 13%
Cholesterol: 138mg
Protein: 65g
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