Asian Chicken Wrap
- Number of Servings: 4
Ingredients
1 T. peanut oil1 T. sesame oil1 T. rice vinegar1 T. low sodium soy sauce1 t. garlic-chili sauce1 clove garlic, miniced4 (4 oz) boneless, skinless chicken breast1/2 c. bean sprouts1 c. fresh baby spinach leaves, stems removed8 whole Bibb lettuce leaves1 T. chopped peanuts (optional)
In small bowl, combine oils, vinegar, sauces and garlic and stir vigorously with wire whisk. Set aside 2 tablespoons of mixture and poor rest into zip loc bag along with chicken and place in refrigerator for 1 hour, tunring once or twice.
Coat a medium skillet with non-stick spray and heat over medium- high heat. Add chicken and cook for approx. 6 mins on each side.
In med. bowl, mix spinach, sprouts and remaining sauce mixture and carefully toss to coat. Slice chicken breast into thin strips and place one chicken breast on two lettuce leaves then add spinach mixture and top each one with shopped peanuts.
Number of Servings: 4
Recipe submitted by SparkPeople user LILPUP.
Coat a medium skillet with non-stick spray and heat over medium- high heat. Add chicken and cook for approx. 6 mins on each side.
In med. bowl, mix spinach, sprouts and remaining sauce mixture and carefully toss to coat. Slice chicken breast into thin strips and place one chicken breast on two lettuce leaves then add spinach mixture and top each one with shopped peanuts.
Number of Servings: 4
Recipe submitted by SparkPeople user LILPUP.
Nutritional Info Amount Per Serving
- Calories: 191.5
- Total Fat: 8.6 g
- Cholesterol: 55.0 mg
- Sodium: 482.6 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.8 g
- Protein: 24.6 g
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