Aside from grilling or smoking (both are Hubby’s job), I feel very uninspired to cook when temperatures get really hot like they’ve been lately. The thought of standing over a stove for more than a few minutes, or (God forbid) turning on the oven just doesn’t appeal to me. Which is why — if we aren’t cooking outdoors — we at the Greene House do a lot of slow-cooked meals and stir-fry meals during the summer.
This easy healthy Asian fusion dish is perfect for hot summer weather, whether you want a quick weeknight dinner solution, or you want something portable that can be easily packed up for a picnic or poolside meal (simply wrap in foil or plastic wrap). And it tastes equally delicious served warm or cold. The combination of fresh crispy vegetables and lean chicken coated in Asian-inspired sauces and seasonings is quite yummy.
I skinnied down the original recipe a bit by reducing the amount of rice and rice vinegar. Yet at 11 PointsPlus per serving (1 wrap), this still might seem a little high for my fellow Weight Watchers, but keep in mind that each wrap counts as a full meal and is packed with healthy lean filling foods. Enjoy it with fresh fruit if you feel the need for more than just a sandwich. Or swap out the wrap for a higher fiber lower calorie whole wheat tortilla — I personally don’t really care for those because they don’t fold very well.
- 1 cup of uncooked brown rice (you can prepare this ahead of time)
- ½ teaspoon salt
- 1 pound of chicken breast meat (approximately 2 breast halves), cut into ½” inch chunks
- 1 Tablespoon grated fresh ginger
- 1 big clove of garlic, minced
- ¼ cup Hoisin sauce
- 4 teaspoons rice vinegar
- shredded cabbage (about ¼ head)
- grated carrots (2 large)
- scallions (4 or 5)
- broccoli (about 1 to ½ cups small florets)
- 6 large wrap size flour tortillas (we used Mission Foods 10″ Garden Spinach Wraps)
- Cook rice according to your usual preferred method (we use a rice cooker), then uncover and let stand the last 5 minutes of your remaining cook time for the remainder of the recipe.
- Shred the cabbage, slice the scallions, chop the celery, shred the carrots.
- Separate the broccoli into small florets and place in a bowl. Cover them in boiling water and let it stand for about 5 minutes or until the broccoli is slightly softened. Drain the water.
- Put all of the vegetables together in a large bowl and season with 2 teaspoons of rice vinegar, salt and pepper. Toss to combine. Taste it and adjust vinegar and spices as needed.
- Heat a regular skillet (not non-stick) over medium heat. Add the ginger and garlic and allow it to cook until fragrant, about 45 seconds.
- Add the chicken and cook it, stirring and turning until it is cooked through. Add ¼ cup Hoisin sauce and 2 teaspoons of rice vinegar and stir until all of the chicken is well coated. Remove the skillet from the heat.
- To assemble the wraps, lay out a tortilla and top it with rice and then a scoop of chicken, and then a pile of the vegetables. Wrap up the tortilla like a burrito.
- Serve with soy sauce or your favorite Asian dipping sauce.