Ginger Sesame Chicken Wrap ...For One
Inspired by the fresh flavor of Vietnamese Banh Mi, this Ginger-Sesame Chicken Wrap is full of crisp vegetables. Serve it with a side salad and either baked sweet potato puffs or Thai barbecue potato chips. These wraps are delicious warm and cold, so go ahead and make an extra for tomorrow's lunch!
Servings 1
Ingredients
- 4 Tablespoons Marzetti Simply Dressed Ginger-Sesame dressing
- 2 approx 1/8 pound Chicken Breast Tenders
- 1 teaspoon Olive Oil
- 1 Carrot
- ½ Cucumber
- 1 large Spinach Wrap or other flavor of your choice
- ¼ cup Baby Lettuce/ Spring Mix
- 2 Tablespoons Fresh Cilantro chopped
- 1 Tablespoon Dry Roast Peanuts chopped
Instructions
- Add the chicken and 3 Tablespoons of the dressing to a small bowl. Let the chicken marinate for at least 5 minutes, or refrigerate and let marinate overnight. Heat the olive oil in a pan set over medium-high heat. When the pan is hot, add the chicken tenders and cook, flipping once or twice, about 7 minutes or until cooked through. Remove from the pan and cut into a 1-inch dice.
- While the chicken is cooking, use a vegetable peeler to cut the carrot into thin ribbons. Remove the seeds from the cucumber and cut the flesh into matchstick-sized pieces.
- Arrange the wrap on your plate. Toss the lettuce and remaining 1 Tablespoon of dressing and arrange in the center portion of the wrap. Top with the diced chicken and remaining ingredients. Fold one end of the wrap up to cover the filling, the roll it up. Cut in half and enjoy!