INGREDIENTS
1/2
pound boneless skinless chicken thighs
1/2
teaspoon Chinese 5-spice powder
1/2
cup canned bean sprouts, rinsed and drained
2
tablespoons sliced almonds
2
tablespoons minced green onion
2
tablespoons soy sauce
4
teaspoons hoisin sauce
1
to 2 teaspoons hot chili sauce with garlic*
4
large leaves romaine, iceberg, or bibb lettuce
*Hot chili sauce with garlic is available in the Asian foods section of most large supermarkets.
PREPARATION:
- Preheat oven to 350°F. Place chicken thighs on baking sheet; sprinkle with 5-spice powder. Bake 20 minutes or until chicken is cooked through. Cool; dice chicken.
- Place chicken, bean sprouts, almonds, green onion, soy sauce, hoisin sauce and chili sauce in large bowl. Stir gently until blended. To serve, spoon 1/3 cup chicken mixture onto each lettuce leaf; roll or fold as desired.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Serving Size:
1 wrap
Sodium
302 mg
Protein
13 g
Fiber
1 g
Carbohydrate
5 g
Cholesterol
47 mg
Saturated Fat
1 g
Total Fat
5 g
Calories
114
DIETARY EXCHANGE:
Meat
1-1/2
Vegetable
1
