Tag Archives: Asian chicken wraps

Asian Chicken Wraps

Since I stayed up way too late last night contemplating “The Wrestler”, I had little energy to get a creative meal going on this AM.  Thus, today’s breakfast was very similar to yesterday’s.  I added a tablespoon of ground flax and a dash of cinnamon to my 1/2 cup of 0% plain Greek yogurt, and topped that with a 1/2 cup serving of Power Breakfast Granola and several sliced strawberries.

I’m loving this granola so much that I had another serving of it as my morning snack, eaten with my hands.  Messy, but delicious… although it didn’t hold me over as well as I would have liked.  I ate the banana I packed for my afternoon snack before spin.

Class was alright today.  We had a substitute teacher who was very… energetic.  I found myself getting a little annoyed with her by the end, but I realized I was annoyed because she was pushing me harder than I usually work.  60 seconds of sprints?  A whole song of “level 8-10” hills?  Woman, I am only human.  Class is usually 45 minutes, but she said that anyone who wanted to stay for a full hour could.  I was planning on staying, but I left.  I was spent after 45 minutes.

Back at the office, I devoured this baby…

Asian Chicken Wrap from So Easy by Ellie Krieger

Makes 4 servings:

Ingredients:

For the Sauce:

  • 3 tbsp plain Greek-style nonfat yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp brown sugar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp Thai-style chili sauce (such as Sriracha), optional

For the Sandwich:

  • 12 napa cabbage leaves, white center ribs removed (I couldn’t find napa cabbage-I don’t think it’s in season yet- so I used romaine which was still good)
  • 4 whole-wheat wrap breads (about 9 inches in diameter)
  • 4 cooked chicken breast halves (about 5 oz each), sliced into 1/2-inch thick slices
  • 1 red bell pepper, sliced into thin strips
  1. To make the sauce, combine the yogurt, mayonnaise, brown sugar, soy sauce, mustard, sesame oil, and chili sauce, if using, and stir until well blended.  The sauce will keep up to 5 days  in an airtight container in the refrigerator.
  2. To make each wrap, place 2 cabbage leaves on 1 wrap bread, then layer with a quarter of the chicken and peppers.  Drizzle with 2 tbsp of the sauce.  Top with an additional cabbage leaf.  Fold the bread about an inch over each end of the filling, then roll up.
  3. Serve or wrap in foil to go.

This was really good, although I wish I had gotten larger tortillas.  These little guys don’t “wrap” very well.  Expect to see this much more this week!

Also, I definitely ate almond butter with a spoon for my afternoon snack.. I figured if it’s good enough to do while standing in the kitchen, it’s good enough to do at work!

Note: I’m in the process of becoming self-hosted, so there may be a few kinks to work out and I might have to go offline for a bit.  If so, don’t panic (haha!).  I’ll be back in no time! Be on the lookout for a new domain name soon!