Asian Chicken Wraps

We love Asian dishes, and we’ll admit that there’s almost nothing easier than ordering take-out. Unfortunately, we aren’t the biggest fans of all the extra fat, calories, and preservatives that often accompany takeout food. Luckily, our Asian Chicken Wraps lets us savor one of our favorite Asian meals by making it in the comfort of our own home! This is one of our favorite easy, healthy dinners to make on a weeknight because it comes together so quickly and tastes amazing.

Our version tastes just as good as a restaurant’s, but it contains 100% clean ingredients and only 123 calories per serving! We make our Asian Chicken Wraps with crispy chicken, fresh cabbage or lettuce, and a sweet-and-tangy sauce. It really packs in all the flavor you’ve come to expect from Asian fare. It might have a few ingredients on the list, but it’s actually super easy to make. You only need to use one pan for this stir-fry dish, so clean up is a breeze. And, it’s ready in 30 minutes – including prep time. What’s not to love?

Lettuce Wraps are a Great Low-Carb Option

Anyone who’s following a low-carb diet (or, a no-carb diet like Keto or Paleo) will tell you that it’s hard to live without the bread! This recipe really takes advantage of nature’s original wrapper: lettuce. You can use any kind of lettuce, but we find that Napa cabbage works best. It holds together well enough to prevent the fillings from falling out, but it’s not too stiff that it’ll fall apart if you fold it. You could also use romaine lettuce leaves, Bibb, or iceberg lettuce, if you prefer.

Skipping the bun means these Asian Chicken Wraps clock in at just 13 carbs per serving. And, these wraps have so much flavor between the stir fry sauce and the dipping sauce. Combine that with the cashews, mushrooms, and lean protein from the chicken and you won’t feel like you’re missing out on anything at all!

If you’re not on a low-carb journey and you want to make these wraps a little heartier, try our version of clean-eating whole wheat tortillas! They only have five ingredients (plus water) and feature heart-healthy whole grains. Each tortilla would add 175 calories (and 20 carbs, for those of you counting your macros), but they’re filled with beneficial complex carbohydrates. That means they’ll definitely keep you feeling fuller for longer!

You might also like these 5 Clean Asian Inspired Meals for Take-Out. Who needs to order out for food when it’s tastier and healthier to make it at home? Plus, you get to control the ingredients when you cook at home, which means less sodium and no MSG.

Print

Asian Chicken Wraps

Yield: Servings 6 | Serving Size: 1 Wrap with 3/4 Cup Cubed Chicken | Calories: 123 | Total Fat: 3 g | Saturated Fat:1 g | Trans Fat: 0 g | Cholesterol: 27.5 mg | Sodium: 349 mg | Carbohydrates: 13 g | Dietary | Fiber: 1 g | Sugars: 11 g | Protein: 11 g | SmartPoints (Freestyle): 6 |

Ingredients

• For the Sauce
• 2 tablespoons honey
• 1/2 teaspoon rice wine vinegar
• 2 tablespoons lite soy sauce

• For the Dipping Sauce:
• 1/4 cup honey
• 1/2 cup warm water
• 2 tablespoon lite soy sauce
• 2 tablespoon rice wine vinegar
• 2 tablespoon ketchup (recipe for ketchup)
• 1 tablespoon freshly squeezed lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon Dijon Mustard

• For the Chicken:
• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 3 skinless chicken breast filets, cubed into about 1/2″ pieces
• 1 cup diced cashews, lightly roasted, (optional: 1 (8 ounce) can water chestnuts, diced)
• 1/2 cup button mushrooms, diced
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 6 large cabbage leaves, such as Napa cabbage

Instructions

1. For the Stir-Fry Sauce:
2. Combine all ingredients in a small bowl and setting aside.

1. For the Dipping Sauce:
2. Combine the honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.

1. For the Chicken:
2. Heat the canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.
3. Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!
4. Bragg Liquid Aminos is another Gluten-Free option for soy sauce.

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https://skinnyms.com/asian-chicken-wrap/

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