Asian Vegetable And Chicken Wrap
This is from the today's kitchen cookbook. You can serve this as a salad, entree, or wrap. Recipe courtesy chef cary neff. Please see my recipe #228999 for the sesame dressing
Steps
Heat a medium saute pan over medium high heat and add the vegetables.
Stir-fry for about 1 minute and add the sesame dressing.
Cook another 2 minutes.
Remove from heat and set aside.
Slice the chicken into strips and add to the vegetables and toss.
Lay the tortillas on a cutting board.
Divide the filling among the tortillas.
Top with sunflower sprouts.
Fold in the sides of the wrappers and begin folding from the bottom to form the wrap.
Cut each wrap in half and serve.
Ingredients
bok choy, napa cabbage, water chestnuts, carrot, shiitake mushroom, sesame dressing, grilled chicken breasts, whole wheat tortillas, sunflower sprouts