Sesame-Ginger Chicken Wraps with Peanut Sauce

Oxmoor House
Soak the cucumbers in vinegar while you prep the rest of the wraps to add a pickled punch to each bite.
4 servings (serving size: 1 wrap)


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2 cups thinly sliced cucumber (about 1 large)
1/2 cup rice wine vinegar
2 (6-ounce) skinless boneless chicken breast halves, cut in half horizontally
2 teaspoons canola oil
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 tablespoons sesame seeds
Cooking spray
2 cups shredded napa (Chinese) cabbage
4 (1.9-ounce) multigrain sandwich wraps (such as Flatout) Peanut Sauce
4 Peanut Sauce


Prep: 23 Minutes
Cook: 10 Minutes

Combine cucumber slices and vinegar in a medium bowl; let stand, stirring often.

. While cucumber stands, brush chicken with oil; sprinkle evenly with ginger, salt, and sesame seeds, pressing to adhere. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Remove from heat; keep warm.

. Place 1/2 cup cabbage and 1/2 cup cucumber slices on each wrap. Cut chicken into strips, and toss with Peanut Sauce. Arrange chicken over cucumber. Roll up; secure with wooden picks, if necessary.

Created date

March 2010

Nutritional Information

Calories 307
Fat 11.7 g
Satfat 1.2 g
Protein 32 g
Carbohydrate 24.8 g
Cholesterol 49 mg
Iron 3.1 mg
Sodium 664 mg
Caloriesfromfat 34 %
Fiber 10.3 g
Calcium 87 mg