Thai Chicken and Bean Wraps
Wholesome, flavorful and mildly spicy Thai-seasoned chicken and bean sandwich wraps.
2 tablespoons tamari soy sauce
2 tablespoons grated lemon rind or 2 to 3 teaspoons
2 tablespoons minced cilantro
1 tablespoon peanut butter
1 tablespoon brown sugar, packed
1/4 teaspoon crushed red pepper
Vegetable cooking spray
8 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
2 cups small broccoli florets
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 tablespoon minced gingerroot or 1 teaspoon ground ginger
2 teaspoons minced garlic
1 (15-ounce) can black beans or dark red kidney beans, drained and rinsed
4 (10-inch) flour tortillas
- For Thai Seasoning: Mix all ingredients. Set aside. Makes about 1/4 cup
- For Wraps: Spray wok or large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook until browned, 3 to 4 minutes. Add broccoli, onion, bell pepper, gingerroot and garlic, and stir-fry until crisp-tender, about 5 minutes. Stir in black beans and Thai Seasoning; cook until hot, 2 to 3 minutes.
- Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in about 2 inches on the sides and roll up from other side to enclose filling.
Makes 6 servings.
Recipe provided courtesy of The Bean Education & Awareness Network.