Asian Barbeque Chicken Wrap
from Family Features 1 Mission 10-inch Burrito Carb
Balance Whole Wheat Tortilla
1 tablespoon canola oil
1 boneless chicken breast, sliced
thinly
1 tablespoon fresh cilantro,
de-stemmed and slightly torn
1/3 cup Napa cabbage or bok choy,
julienned
1/4 cup red pepper sliced thinly
1/4 cup sesame seeds
1/4 cup prepared Asian barbeque
sauce
Place oil in a large or medium sauté pan; place on high heat. When oil is very hot, add chicken and cook for about 2 to 3 minutes on all sides until chicken is done. Remove the chicken from the pan and place on a paper towel to remove the excess oil.
Add cilantro, cabbage, red pepper and sesame seeds and toss for 2 to 3 more minutes until slightly tender. Place chicken back in the pan and toss together.
Add barbeque sauce and stir until everything's nice and hot. With tongs or a slotted spoon, drain excess juice, and place the stir-up at the bottom of the tortilla. Fold bottom of tortilla over and roll it all up. Serve.
Hint: Using fewer sesame seeds is an easy way to cut calories.
