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Thai Chicken Wrap
4 9" (23 cm), Western Family tortillas
5 mL Western Family canola oil 1 tsp
2 boneless, skinless chicken breast halves, cut into thin strips
250 mL each bean sprouts, halved snow peas 1 cup
and sliced red bell pepper
125 mL Western Family Thai cooking sauce ½ cup
250 mL hot cooked Western Family brown rice 1 cup
175 mL grated carrots ¾ cup
1. Warm tortillas by wrapping in a
damp, clean kitchen towel and
placing in a 250°F (120°C) oven for 10 minutes.
2. Meanwhile, heat oil in large non-stick wok or skillet over medium heat. Add chicken and cook until lightly browned and no longer pink.
3. Add sprouts, peas and peppers. Cook for 2 more minutes.
4. Add Thai sauce. Cook until sauce is bubbly. Remove from heat.
5. To assemble wraps, place a warm tortilla on a plate. Spoon ¼ of the rice in the centre followed with ¼ of the carrots and then ¼ of the hot vegetable/chicken mixture. Fold tortilla. Repeat with remaining tortillas.
Makes 4 servings.
Nutritional analysis per
serving:
Calories 368
Protein 21 g
Fat 6.1 g
Carbohydrate 56 g
Fibre 4.5 g
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