Chicken Wrap Photo
Chicken Wrap

YIELD Makes 4 servings

Net Carbs 4g


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
*Hot chili sauce with garlic is available in the Asian foods section of most large supermarkets.


  1. 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.
  2. 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
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
Meat 1-1/2
Vegetable 1
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