Spring Chicken Wraps

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4 servings


  • 1/4 cup hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp canola oil
  • 1 tbsp grated fresh ginger
  • 1/2 green sweet pepper , diced
  • 750 g ground chicken , or turkey
  • 4 green onions , sliced
  • 12 big leaves romaine lettuce , or green leaf lettuce


  • In a small bowl, combine hoisin sauce, soy sauce and sesame oil. Set aside.
  • Heat canola oil in a large frying pan or wok on high, and stir-fry ginger and green pepper for 1 minute. Add chicken, press down with a spatula, and leave to sear for 1 minute. Add sauce mixture and stir-fry 5 minutes or until the chicken is no longer pink, and is cooked through. Mix in green onions and transfer to a serving bowl.
  • For each wrap, place 2 large spoonfuls of the chicken mixture on a lettuce leaf, gently fold and enjoy with a scoop of Red, White and Green Slaw
  • In 3 wraps: 461 calories, 31.4 g protein, 31.6 g fat, 11.8 g carbohydrates, 2.9 mg iron, 99 mcg folate