Grilled Asian Chicken Wrap

Grilled Asian Chicken Wrap
3 cups cooked rice
1/2 cup finely chopped basil
1/2 cup nonfat plain yogurt
1/2 tablespoon grated fresh ginger root*
2 tablespoons apple juice
1/3 cup finely chopped fresh mint
2 Granny Smith apples
1/2 cup red bell pepper strips
1/4 cup raisins
1 1/2 pounds boneless skinless chicken breasts
1 pinch Asian Five Spice
2 tablespoons olive oil
Salt and Pepper to taste
6 whole wheat tortilla (8-inch)

NOTE: This recipe is a remake from Tyson Chicken and the 2010 Olympic Chefs found at

If needed, cook rice according to package directions while preparing dish.

Place chopped basil, yogurt, grated ginger, apple juice, and mint in a blender; blend until smooth; salt and pepper to taste. Chill until ready to use.

Core and chop apple. Seed and slice bell pepper into thin julienne strips. Toss together apples, bell pepper and raisins. Set aside.

Place chicken breast flat on cutting board, place hand on chicken breast; while firmly pressing chicken breast down slice breast in half crosswise (halfway between hand and cutting board) creating two thin fillets. Brush fillets with oil, sprinkle with Asian Five spice, salt and pepper to taste; grill, broil, or pan fry until cooked through. Cut cooked chicken into thin strips.

To aid in rolling, slightly warm tortillas. Divide chicken, apples/peppers, and rice among tortillas; spoon pesto on top. Snugly roll filling inside tortilla, press to even out ingredients and set the roll. Secure with a toothpick. Cut roll in half.

Serve with a glass of chocolate milk.

* Peel and mince ginger. For ease of use and to extend shelf life, freeze fresh ginger before grating. Frozen ginger maybe grated straight from the freezer.

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