• Here is a recipe I LOVE that has flavor and it is diet friendly for all those moms watching their weight. if you have a food processor then the shredding comes easy. Prepare everything first (that is the time consuming part). The cooking is easy and takes about 10 minutes.

Ingredients

  • 4 TBL SOY SAUCE
  • 4 CLOVES GARLIC, MINCED & DIVIDED
  • 3/4 LB. SKINLESS BONELESS CHICKEN BREAST, CUT INTO 2 INCH STRIPS
  • 1 tsp. FRESH GINGER, MINCED
  • 2 CUPS SHREDDED CABBAGE
  • 2 CUPS SHREDDED BOK CHOY (CHINESE CABBAGE)
  • 1 CARROT, SHREDDED
  • 1/2 CUP CANNED STRAW MUSHROOMS, RINSED, DRAINED, THINLY SLICED
  • 1/2 CUP CANNED BAMBOO SHOOTS, RINSED, DRAINED AND THINLY SLICED
  • 1/4 tsp. HOT CHILI OIL
  • 8 WHOLE WHEAT MOO SHU PANCAKES (or wheat tortillas)
  • 4 tsp. HOISIN SAUCE
  • Prepare the marinade, in a gallon size ziplock bag. Combine 2 TBL. Soy sauce and half of the garlic; add the chicken. Seal the bag, squeezing out the air; turn to coat; refrigerate for 1 hour. Drain and discard the marinade.
  • In a small bowl, combine the remaining 2 TBL soy sauce and remaining garlic with the ginger. Set aside.
  • Spray a large nonstick skillet with nonstick spray; heat. Sauté the chicken until cooked through, 2-3 minutes. Transfer to a plate.
  • In the skillet, combine the cabbage, bok choy, carrot, mushrooms, and bamboo shoots; cook, stirring frequently, until the cabbage and bok choy begin to wilt, 4-5 minutes. Add the chicken, the soy sauce mixture, and the hot chili oil; toss to combine.
  • To serve, spread the pancakes with the hoisin sauce; top with the chicken mixture and roll up.
  • 1 pancake with 3/4 cup filling: 252 cal, 2g fat, 1g sat fat, 0g trans fat, 44g carb, 5g fiber, W.W.point value 4
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Chicken
COOKING METHOD Crock Pot

Preparation

Rating

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