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Peking Chicken Wraps

Peking Chicken Wraps
Recipe Tip
Choose Cabbage
Cabbage is packed with compounds that researchers believe can protect us from heart disease and certain types of cancer.
Source
The Sugar Solution Cookbook (2006) p. 267

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Based on 9 ratings

Try your hand at this takeout favorite at home. From Prevention Healthy Cooking.
Prep Time:30 min
Start to Finish:1 hr 5 min
makes:6 servings
1/2cup uncooked brown rice
2teaspoons dark sesame oil
4green onions, sliced
1/4lb snow peas, trimmed
1cup finely shredded cabbage
1cup shredded carrot
2tablespoons unseasoned rice vinegar
2teaspoons grated gingerroot
6whole wheat tortillas (10- to 12-inch diameter)
6tablespoons hoisin sauce
2cup shredded cooked chicken breast
1.Cook rice according to package directions; set aside.
2.Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice.
3.Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot.
4.To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.
Nutritional Information
1 Serving: Calories 350 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 750mg; Total Carbohydrate 51g (Dietary Fiber 8g, Sugars 4g); Protein 22g Percent Daily Value*: Vitamin A 70%; Vitamin C 15%; Calcium 6%; Iron 15% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
6 Reviews

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Seems like a winner...
However before I try this recipe I need to know if dark sesame oil is the same as toasted sesame oil which has a very strong flavor. If so, 2 tsp. seems a bit much. I'll be back with a real review after we actually try this :)
Posted at 12:31 PM on November 23 2011 by Suzi
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loved it
We really liked this! We tried diff. sauces on some of the wraps like plum sauce in place of the hoisin. Yummy
Posted at 2:47 PM on March 25 2010 by
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Loved it!
This was a great recipe-everyone in my house loved them. The only thing I did differently, was I cooked the cabbage a bit, because my kids don't like raw cabbage. Yummy!
Posted at 10:24 AM on April 27 2009 by Marno83
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Not a Big Hit
I made these wraps for my boyfriend and I and we were pretty unimpressed. I didn't like the hoisin sauce and thought the whole combination was awkward and unappetizing. Maybe you need to be a dedicated Asian-food lover to enjoy these, because I definitely didn't.
Posted at 9:50 AM on April 17 2009 by Torysaurus
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Peking Chicken Wraps
I made the wraps last night. I already had the chicken that I barbecued the night before so off to the market and $18 later I had everything I know needed. I was feeding 2 people and it made 7-8 sandwiches so I find the price is right. The only thing I would change is to warm up the snow peas, carrots and cabbage along with the wrap. Salt content a little high, calories perfect and so good for you. Even great as a snack with the vege amount in it. Skip the hoisen sauce and you would save a lot on the salt. I used slow cooking brown rice, healthier for you. Yummy and making it again really soon. Enjoy
Posted at 9:41 AM on March 27 2009 by Spirit
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Peking Chicken Wraps
This recipe is easy and really yummy! Even my husband liked it. I will definitly make this again.
Posted at 11:02 AM on March 10 2009 by jenedco
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