Flour tortillas topped with mixture of thinly sliced Chinese cabbage, thinly sliced iceberg lettuce, bean sprouts, sliced red bell pepper, vinaigrette and soy sauce. Salad mixture topped with grilled
boneless, skinless chicken breast slices. Tortillas are rolled up before serving.
Ingredients -
1-1/2 cups Chinese Cabbage, thinly sliced
1-1/2 cups Iceberg Lettuce, thinly sliced
1 cup Bean Sprouts
1/4 cup Red Bell Pepper, sliced in strips
1/2 cup Vinaigrette
2 teaspoons Soy Sauce (low sodium is best)
4 (10-inch size) Tortillas
1-1/2 pounds Grilled Boneless, Skinless Chicken Breast
Preparation:
1. Combine the cabbage, lettuce, sprouts, pepper, vinaigrette and soy sauce in a large bowl and mix well.
2. Place a few tablespoons of the mixture into the center of a tortilla leaving about 1-1/2 inches from the edge.
3. Slice the chicken into thin pieces and lay on top of the veggies.
4. Roll the tortilla up and serve.
Chicken Breast Recipe Tip
Vinaigrette
The classic, simple vinaigrette is a mixture of olive oil with vinegar. The basic recipe can be flavored with other ingredients such as fresh and dried herbs, spices, minced
onion or garlic, fresh fruit or fruit juice, citrus, or cheese. The olive oil may be replaced in recipes with a different type of oil, and the vinegar may be replaced with any number of flavored vinegars, dry sherry, lemon juice or
alcohol.
Chicken Breast Recipe Tip
Bean Sprouts
The sprouts of many varieties of seeds, beans, and peas are harvested and eaten raw or cooked. The most popular and the variety we find in most grocery stores is from the
mung bean. These sprouts are low in calories with zero fat, low carbohydrates, and 3 grams of vegetable protein per one cup serving. Sprouts are often used in sandwiches and salads and as a garnish.
