Spring Chicken Wraps


  • Makes4 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

This article was originally published on Apr 01, 2009

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