Asian Chicken Wraps

For Sauce
  • 2 Tbsp plain Greek yogurt
  • 2 Tbsp mayonnaise
  • 1½ Tbsp brown sugar
  • 1 Tbsp low sodium soy sauce
  • 1 tsp Dijon mustard
  • ½ tsp sesame oil
  • ¼ tsp Thai-style chili sauce
Sandwich Filling
  • 2 C Napa Cabbage – chopped
  • Lavash bread or tortillas
  • 1 cooked chicken breast, diced
  • 1 can mandarin oranges, drained
  • ½ red bell pepper, sliced into strips
  • 3 Tbsp toasted sliced almonds
  1. For the sauce mix together all the sauce ingredients. Can be stored in the refrigerator for 4-6 days.
  2. To assemble the wrap drizzle the bread/tortilla with the sauce and then layer with chicken, cabbage, oranges, red peppers and nuts. Drizzle with more sauce on top. Roll up bread/tortilla and serve. Slice in half for easier handling
Nutrition Information
Serving size: 4

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