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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.
- 1 flour tortilla (10 or 11 inches)
- 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
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 x 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 Publisher. All rights reserved.
nutrition information per serving
699 calories; 10g total fat; 138mg cholesterol; 1293mg sodium; 83g carbohydrates; 6g fiber; 65g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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