Savory Asian Chicken & Veggie Wraps
Delight your taste buds with these Savory Asian Chicken & Veggie Wraps, a vibrant dish inspired by Chef Cary Neff from the Today's Kitchen Cookbook. Perfect for lunch, a light dinner, or a nutritious snack, these wraps combine the crunch of fresh vegetables with tender grilled chicken, all enhanced by a flavorful sesame dressing. The layers of finely shredded bok choy and napa cabbage, along with crunchy water chestnuts, carrots, and shiitake mushrooms, create a colorful and satisfying filling, all nestled in a wholesome whole wheat tortilla. Enjoy them fresh as a wrap, or serve as a refreshing salad on a plate.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
bok choy
1/2 cup (finely shredded)
napa cabbage
1/2 cup (finely shredded)
water chestnuts
2 tablespoons (julienned)
carrot
1/3 cup (julienned)
shiitake mushroom
1/4 cup (julienned)
sesame dressing
4 tablespoons (see recipe #228999)
grilled chicken breasts
8 ounces (sliced into strips)
whole wheat tortillas
2 (none)
sunflower sprouts
1/4 cup (none)
Instructions
1
Begin by heating a medium sauté pan over medium-high heat.
2
Add the finely shredded bok choy, napa cabbage, julienned water chestnuts, julienned carrots, and julienned shiitake mushrooms to the pan;
3
Stir-fry the vegetables for about 1 minute until they are just tender but still crisp.
4
Then, drizzle in the sesame dressing and cook for an additional 2 minutes, allowing the flavors to meld together.
5
Remove the vegetable mixture from heat and set aside to cool slightly.
6
While the veggies are cooling, slice the grilled chicken breasts into thin strips.
7
Add the chicken strips to the sautéed vegetables and toss gently until well combined, ensuring all the ingredients are coated with the dressing.
8
On a clean cutting board, lay out the whole wheat tortillas.
9
Divide the chicken and vegetable filling evenly among the tortillas, placing it in the center of each wrap.
10
Garnish with a generous amount of sunflower sprouts on top of the filling for added crunch and nutrition.
11
Fold in the sides of each tortilla, then roll up from the bottom to form a wrap, securing the filling inside.
12
Slice each wrap in half diagonally and serve immediately while fresh.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Asian Chicken & Veggie Wraps.
Who inspired this specific wrap recipe?
This recipe was inspired by Chef Cary Neff from the Today's Kitchen Cookbook.
What type of cuisine does this dish belong to?
This dish is categorized as Asian cuisine.
What kind of tortillas are used for these wraps?
Whole wheat tortillas are used for these wraps.
Which vegetables are included in the filling?
The filling includes bok choy, napa cabbage, water chestnuts, carrots, and shiitake mushrooms.
How should the bok choy and napa cabbage be prepared?
Both the bok choy and the napa cabbage should be finely shredded.
How should the water chestnuts be cut?
The water chestnuts should be julienned.
What type of mushrooms are required for this recipe?
The recipe requires julienned shiitake mushrooms.
How long do you stir-fry the vegetables?
The vegetables should be stir-fried for approximately 1 minute until they are tender but still crisp.
When do you add the sesame dressing during the cooking process?
The sesame dressing is drizzled in after the vegetables have stir-fried for 1 minute.
How long should the mixture cook after adding the dressing?
It should cook for an additional 2 minutes to allow the flavors to meld.
How should the grilled chicken breasts be sliced?
The chicken should be sliced into thin strips.
When is the chicken added to the vegetable mixture?
The chicken strips are added after the sautéed vegetables have been removed from the heat and cooled slightly.
What is the role of sunflower sprouts in this recipe?
Sunflower sprouts are used as a garnish on top of the filling to add crunch and nutrition.
How do you assemble the wraps?
Divide the filling among the tortillas, fold in the sides, and roll up from the bottom to secure the filling.
How should the finished wraps be sliced?
Each wrap should be sliced in half diagonally before serving.
Can this dish be served in another way besides a wrap?
Yes, it can also be served as a refreshing salad on a plate.
What occasions is this recipe suitable for?
It is perfect for lunch, a light dinner, or a nutritious snack.
Is this considered a healthy meal option?
Yes, it is tagged as a healthy lunch and nutritious meal involving whole foods.
What is the primary dressing used in this recipe?
The primary flavor comes from 4 tablespoons of sesame dressing.
How many tortillas does this recipe make?
The recipe is designed for 2 whole wheat tortillas.
What are the texture qualities of the vegetables in the wrap?
The vegetables provide a vibrant crunch and are described as tender yet crisp.
What specific amount of carrots is needed?
The recipe calls for 1/3 cup of julienned carrots.
How much chicken is required for these wraps?
The recipe requires 8 ounces of grilled chicken breasts.
What amount of sunflower sprouts should be used?
You should use 1/4 cup of sunflower sprouts.
What is the first step in the instructions?
The first step is to heat a medium sauté pan over medium-high heat.
What preparation is needed for the carrots?
The carrots should be julienned.
How much napa cabbage is used?
The recipe uses 1/2 cup of napa cabbage.
Is the chicken cooked in the pan with the vegetables?
No, the chicken is pre-grilled, sliced, and tossed with the vegetables after they have cooked.
What are some of the tags associated with this recipe?
Tags include wrap, healthy lunch, chicken, vegetables, and sustainable eating.