1 (1-inch) piece fresh ginger, peeled and finely chopped
3 scallions, white and light green parts, finely chopped
3 1/2 cups shredded meat from 1 skinned rotisserie chicken
1/4 cup bottled hoisin sauce
1 teaspoon rice vinegar
1/2 cup cashews, chopped
4 large flour tortillas
12 large lettuce leaves, shredded
2 carrots, shredded
How to Make It
Warm oil in large skillet over medium heat. Add garlic, ginger and scallions and stir until fragrant, about 1 minute. Add chicken, hoisin sauce, vinegar and cashews and cook, stirring, until heated through, 2 to 3 minutes.
Warm tortillas in microwave just to soften. Lay tortillas on a work surface. Divide lettuce among tortillas. Spoon chicken mixture into middle of each tortilla, sprinkle with carrots, wrap and serve.
I made a rendition of this for our lunches this week. While I changed it quite a bit, it was still an inspiration and we loved it so I am going to review anyway. Here's what I did: I sauteed the garlic, ginger and onions as directed. I added a 12 oz bag of broccoli slaw and sauteed until just tender. I added one shredded boneless, skinless chicken breast along with the sauce and cashews, then added the carrots and cooked until they were warm, but still crunchy. I stored the filling in the refrigerator, and assembled the wraps each morning before leaving (I used multigrain Flatout wraps and romaine lettuce). We loved it, and my rendition ensures that we get plenty of vegetables in our diet. With the slaw, my rendition makes about 5 servings, rather than 4.
This is a family favorite. My boyfriend never had any kind of Asian dish before, and he fell in love with this. My mum also took this the next day with her to work and it tasted great cold. Also, I didn't microwave the tortillas. I warmed them in a skillet on the stove top. Flour tortillas always taste better on the stove top.
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