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Prep Time: 40 Minutes Cook Time: 11 Minutes |
Ready In: 51 Minutes Servings: 4 |
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A spicy chicken and vegetable filled wrap. Ingredients:
3 tablespoons soy sauce |
1 tablespoon dry sherry |
1 tablespoon minced garlic |
1 tablespoon grated ginger |
1/4 teaspoon crushed red pepper flakes |
1 1/4 lbs boneless skinless chicken breasts, finely chopped |
2 tablespoons olive oil |
1 1/4 cups diced celery |
1 1/4 cups diced carrots |
1 1/4 cups diced yellow onions |
kosher salt |
1 tablespoon cornstarch |
1/2 cup chopped green onion |
1/2 cup chopped cashews |
3/4 cup hoisin sauce |
4 leaves iceberg lettuce, trimmed to fit inside the tortillas |
4 (10 inch) flour tortillas (i use spinach flavored if available) |
Directions:
1. In a mixing bowl, add the soy sauce, sherry, garlic, ginger, and red pepper flakes; stir to combine.
2. Add the chicken; toss to coat; marinate for 15 minutes.
3. Let the oil heat in a big non-stick skillet over medium heat.
4. Add the celery, carrot, and onion.
5. Add in 1/2 teaspoon Kosher salt or to taste; cook vegetables, stirring frequently, for 5-7 minutes or until tender.
6. Transfer the vegetables to a bowl.
7. Clean out the skillet and return to stove burner.
8. Heat the skillet over high heat.
9. Sprinkle the cornstarch over the chicken and add the chicken to the skillet.
10. Stir-fry for 3-4 minutes or until the chicken is cooked and the pan juices have thickened.
11. Add the vegetables, green onion, cashews, and hoisin sauce to the skillet; stir to combine.
12. Line each tortilla with a lettuce leaf.
13. Spoon chicken mixture onto lettuce.
14. Wrap up burrito style and serve immediately.
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