Friday, July 20, 2012

Asian Veggie and Chicken Wrap


I told you we've been on a wrap kick lately! Following the salmon and veggie stir fry dinner, I had about half a box of left over veggie strips from the produce area of Whole Foods. I used half of them for dinner and decided to prepare and use the rest for lunches during the week. I was able to simply saute in just a pinch of olive oil and then pair with shredded rotisserie chicken. Equipped with whole grain lavash bread and baby spinach, I quickly assembled an easy and healthy lunch! To decrease the sodium levels, I sauteed these veggies plain, using only the stir fry sauce to add a little flavor in the end.

The benefits to using a whole grain lavash bread over a tortilla or pita is that it has less carbs, no cholesterol and lavash is higher in protein and fiber.

Nutritional facts can be found here, calculated at; one serving of this lunch is 6 WW points.

Grocery List:
Recipe yields 1 serving
  • 1 whole wheat lavash 
  • 1 cup baby spinach leaves
  • 1/2 cup sauteed vegetable strips (bell peppers, squash, zucchini, carrots, red onions)
  • 1/4 cup shredded chicken
  • 1 tsp. stir fry sauce 

Just like with the Chicken Caprese Wrap and the Mexi-Texi Wrap we will want to leave about an inch from both ends and begin to layer the filling 2 inches into the wrap. Layer the lavash as follows: spinach, veggies, chicken. Take the stir fry sauce and drizzle a light layer across the top.

To wrap, fold the ends inward and try to tightly roll, starting with the end where the filling is. Set seam side down. Cut in half on a diagonal bias and enjoy!

Tastefully yours,

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