Sesame Chicken Rice Wraps
Makes 8 servings
Ingredients:
8 ounces brown rice, uncooked
8 ounces chicken breast, boneless, cut in 2 inch strips
8 each flour tortillas
3/4 cup slivered carrots
3/4 cup slivered snap peas
3/4 cup bean sprouts
2 tablespoons green onion, large dice
1 tablespoon toasted sesame seeds
2 to 3 ounces mixed greens, add to wraps
garnish with plum sauce, optional (found in Asian section of grocery store)
Dressing:
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon sugar
3/4 teaspoon peanut oil
1/2 teaspoon Hoisin sauce (found in Asian section of grocery store)
1 teaspoon rice vinegar
Marinade:
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1 1/2 teaspoons Hoisin sauce (found in Asian section of grocery store)
Mix ingredients for marinade together and combine with chicken breast strips in an airtight container. Refrigerate overnight.
Cook rice according to package directions, then cool.
Whisk together all dressing ingredients and set aside.
Sauté chicken with remaining marinade until cooked through, adding more peanut oil if necessary. Add all vegetables and sesame seeds, continue to sauté for about 1 to 2 minutes or until they are well mixed. You want the vegetables to be al dente.
Remove from heat and mix with cool rice immediately. Add dressing, mix well and chill.
Place 2/3 cup (may vary depending on the size of tortillas used) on center of soft tortilla with mixed greens for color, roll for completion of wrap.
note: serve with plum sauce (optional) and fresh greens.
B-man
