Ingredients for Asian Vegetable And Chicken Wrap
- Bok Choy
- Napa Cabbage
- Water Chestnuts
- 1/2 cup sliced carrots
- Shiitake Mushroom
- 1/4 cup sesame dressing
- 1 cup cooked chicken breast
- 4 large flour tortillas
- 1 cup sunflower sprouts
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asian Vegetable And Chicken Wrap? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asian Vegetable And Chicken Wrap
- Heat a medium sauté pan over medium-high heat. Add 1 tablespoon of vegetable oil.
- Add 1 cup broccoli florets, 1/2 cup sliced bell peppers (any color), and 1/2 cup sliced carrots. Stir-fry for 1 minute.
- Pour in 1/4 cup of sesame dressing (recipe #228999). Stir to coat the vegetables.
- Cook for another 2 minutes, until vegetables are tender-crisp. Remove from heat and set aside.
- Slice 1 cup cooked chicken breast into strips. Add to the vegetables and toss gently to combine.
- Lay out 4 large flour tortillas on a clean surface.
- Divide the chicken and vegetable mixture evenly among the tortillas.
- Top each tortilla with 1/4 cup sunflower sprouts.
- Fold in the sides of the tortillas, then fold up from the bottom, creating a tight wrap.
- Cut each wrap in half and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
17g
Fat
16g
Carbs
10g
