Chicken Wraps
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Chicken Wrap
YIELD Makes 4 servings
See Cooking Videos
Net Carbs 4g
INGREDIENTS
| 1/2 | pound boneless skinless chicken thighs |
| 1/2 | teaspoon Chinese 5-spice powder |
| 1/2 | cup canned bean sprouts, rinsed and drained |
| 2 | tablespoons sliced almonds |
| 2 | tablespoons minced green onion |
| 2 | tablespoons soy sauce |
| 4 | teaspoons hoisin sauce |
| 1 | to 2 teaspoons hot chili sauce with garlic* |
| 4 | large leaves romaine, iceberg, or bibb lettuce |
PREPARATION:
- Preheat oven to 350°F. Place chicken thighs on baking sheet; sprinkle with 5-spice powder. Bake 20 minutes or until chicken is cooked through. Cool; dice chicken.
- Place chicken, bean sprouts, almonds, green onion, soy sauce, hoisin sauce and chili sauce in large bowl. Stir gently until blended. To serve, spoon 1/3 cup chicken mixture onto each lettuce leaf; roll or fold as desired.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 wrap |
| Sodium | 302 mg |
| Protein | 13 g |
| Fiber | 1 g |
| Carbohydrate | 5 g |
| Cholesterol | 47 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories | 114 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Vegetable | 1 |
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