Peking Chicken Wraps

My new favorite wrap. These were awesome. Very healthy, flavorful and just the right crunch. I don't think I would change a thing.

I did simplify the recipe that I had though. The recipe I had wanted you to assemble the wrap with the sauce, chicken, rice mixture and then the veggies. I found it much simpler just to chuck it all in a bowl. Except for the hoisin sauce. We all have different opinions about hoisin sauce here. One puts a ton on his wrap, one doesn't like it at all and I like just a bit.


I did think that blanching the peapods was annoying. When I make it again, I might just cook them briefly with the onions. One less step. I'm all about cutting steps out of things and making it easier.




This is my submission to Tuesday Tastes at Crazy Daisy. She has an awesome food contest going on each week, check it out!

Also linked with Tuesday's at the Table at All the Small Stuff. Great blog!

I also linked with Pot Luck Wednesday from Honey, Does This Blog Make Me Look Fat?

Check out Once A Month Mom for more great chicken recipes too!

I also just linked this with Two For Tuesdays, a new way to share fantastic real food recipes!

Also my submission the $5 dinner challenge. This is a fairly cheap, quick meal!! 

Peking Chicken Wraps

Adapted from Eat Better America

1/2 cup uncooked brown rice

2 tsp. sesame oil

4 green onions

1/4 lb. snow peas, trimmed

1 heaping cup of shredded cabbage (I used cabbage mix)

1 cup shredded carrot (I used a bit less as I had cabbage in my mix)

2 tbsp. seasoned rice vinegar (recipe called for unseasoned, I like seasoned better)

2 tsp. ginger (I used from a jar)

2 cups shredded chicken, cooked (I used 10 oz)

8 whole wheat tortillas

8 tbsp. hoisin sauce

Cook rice according to directions, set aside.

Heat water in saucepan to boiling, add snowpeas and cook for about 30 seconds. Drain and rinse with cold water until cool. Cut lengthwise into small strips. In a bowl, stir together snow peas, cabbage, carrot, rice vinegar and ginger.

Heat sesame oil in pan, add green onions, cook and stir for a minute, then stir green onions and oil into cooked rice. Add rice mixture to the bowl of veggies.

Add chicken to veggies and rice. My chicken was cooked, but frozen so I threw it in the pan and thawed it out and made it warm.

**The actual recipe called for the rice, veggie mixture and chicken to be all separate. I prefered to throw it all in the same bowl. We liked this warm but you could eat it cold as well. We put the hoisin sauce on the bottom of a toasted tortilla and then a scoop of the chicken/rice/veggie mixture. This made 8 wraps using 8 inch whole wheat tortillas.

Total calories = 2140

8 servings = 268 calories per wrap

2 Peking Chicken Wraps = 536 calorie dinner

Caloried calculated from Calorieking.com. Some numbers are approximate or rounded.