Katie Serbinski of Mom to Mom Nutrition whips up these chicken wraps using the trifecta of Asian ingredients: sesame oil, soy sauce, and rice wine vinegar. Then she adds lots of fresh veggies for some serious crunch. Add your own hot sauce, if you like it spicy! Visit Katie’s blog for more fun recipes! Thanks, Katie!
Asian Chicken Wrap
By: Katie Serbinski, Mom to Mom Nutrition
Flatout ProteinUP Carb Down Wraps
1 pound ground chicken
¼ cup soy sauce
¼ cup chicken broth
2 tablespoons honey
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
2 garlic cloves, minced
¾ cup carrots, shredded
½ cup green onion, chopped
1/2 cup nappa cabbage, shredded
Heat a large nonstick skillet to medium-high heat. Add chicken and cook for 5-7 minutes, breaking into crumbles. Once chicken is cooked through, add sauce to the pan. Bring to a boil then reduce heat to a simmer for an additional 5 minutes.
To assemble the wraps, layer the chicken, cabbage, carrots, and onion. Roll and cut in half.