Chicken Peking Wraps
Serves: 6
Prep Time: 30 minutes
Try your hand at this takeout favorite at home. Cabbage is
packed with compounds that researchers believe can protect us from heart disease and certain
types of cancers. And it is a good source of fiber, as are brown rice, carrots, and whole
wheat tortillas.
Calorie: 290, Proteins: 23 g, Total Fat: 4 g, Fiber: 5 g.
Preparation
Cook the rice according to the package directions. Set aside.
Meanwhile, in a medium nonstick skillet, heat the oil over medium-high
heat. Add the scallions and cook, stirring constantly, for 1 minute, or until wilted. Stir
into the rice.
Bring a small pot of water to a boil. Add the snow peas and cook for 30
seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin
strips. In a medium bowl, combine the snow peas, cabbage, carrot, rice vinegar, and
ginger.
To assemble the wraps, lay the tortillas on a work surface. Spread each
with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of
each tortilla, 1" from the edges.
Top with the rice and vegetable mixtures. Fold over the bottom edge of
each tortilla to cover the filling. Fold the sides in and continue to roll up tightly, burrito
style. Cut each in half crosswise with a serrated knife to serve.