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Peking Chicken Wraps
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Recreate popular takeout dish at home with a healthy twist from Prevention® Healthy Cooking.
Ingredients:
  • 1/2 cup uncooked brown rice
  • 2 teaspoons dark sesame oil
  • 4 green onions, sliced
  • 1/4 lb snow peas, trimmed
  • 1 cup finely shredded cabbage
  • 1 cup shredded carrot
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons grated gingerroot
  • 6 whole wheat tortillas (10- to 12-inch diameter)
  • 6 tablespoons hoisin sauce
  • 2 cup shredded cooked chicken breast
Instructions:
  • Prepare the rice following the instructions on the package; then, set it aside.
  • Heat oil in a medium nonstick skillet over medium-high heat. Add green onions and cook for 1 minute, stirring often, until wilted. Then, combine the cooked green onions with the rice.
  • 1. Fill a 2-quart saucepan halfway with water and bring it to a boil. 2. Add snow peas and cook for 30 seconds. 3. Drain and rinse the snow peas with cold water until cool. Pat them dry and slice lengthwise into thin strips. 4. In a medium bowl, combine the snow peas with cabbage, carrot, rice vinegar, and ginger root.
  • Place tortillas on work surface and spread each with a tantalizing 1 tablespoon of hoisin sauce. Lay down a strip of chicken, 1 inch from the edge, on each tortilla. Distribute rice and vegetable mixtures evenly over the chicken. Fold over the bottom edge of each tortilla to cover the delightful filling, then proceed to fold in the sides and roll up tightly, capturing all the flavors. With a serrated knife, cut each wrap in half crosswise for an elegant presentation.

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