A healthy twist on orange ginger chicken wraps that you don’t want to miss! Boiled shrimp will also work well as a replacement for chicken. Use about 1/2 lbs. of boiled shrimp with the cabbage mixture.
1 tsp. vegetable oil or vegetable spray
2 (4-oz.) chicken breast halves, cut into chicken tenders or 8-oz. chicken tenders
1/2 c. sweet-and-sour or orange ginger sauce
3 large or 4 small soft flour tortillas
1 tsp. garlic
1 tsp. minced, bottled ginger
3 Tbs. low-sodium soy sauce
1 tsp. honey mustard
2 tsp. peanut butter
4-5 c. shredded cabbage or (16-oz.) package of coleslaw mix
1/2 red bell pepper, sliced into thin strips
1/2 fresh, peeled orange, chopped (optional)
Heat oven to 400 degrees. Heat oil in a large skillet. Add chicken and 1/4 cup sweet-and-sour sauce. Saute until chicken is tender, about 6-7 minutes. Add garlic, ginger, soy sauce, honey mustard, peanut butter, cabbage, remaining sweet-and-sour or orange sauce and chopped orange (as desired) to skillet. Stir to coat chicken and cabbage with mixture. Saute until cabbage is slightly tender, about 3-4 minutes. Spoon mixture over chicken on tortillas. Roll tortillas around filling, folding the dies in for a in foil and bake for 10-12 minutes. Serves 4 with rice and fruit.
Nutritional Information Per Serving: Calories: 310; Fat: 8g; Protein: 35g; Carbohydrates: 36
Recipes are provided by the Baptist Health Cardiac Rehabilitation Department.