Chicken: Lightly Spiced Chicken Wraps
Source of Recipe
adapted from the Fat Flush Cookbook
List of Ingredients
2 chicken breasts, skinned, boned & halved
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
2 teaspoons + 1 tbl. fresh ginger, minced
1 tablespoon fresh parsley, chopped
3 cloves garlic, minced
2 tablespoons apple cider vinegar
1/2 cup no salt added chicken broth
1/8 teaspoon Stevia Plus (optional)
1 jalapeno, minced (optional)
3 scallions, sliced
1 medium onion, chopped
1 green pepper, sliced
1 carrot, shredded
6 cups napa cabbage, thinly sliced
1 cup cilantro, chopped
1 tablespoon flaxseed oil
juice of 1 lime
romaine lettuce leaves Recipe
Place chicken breasts in a plastic bag with the cumin, cayenne, cinnamon, 2 tsp of ginger, parsley and 1 clove of garlic. Seal bag and place4 in fridge. Let spices coat chickena dn be absorbed for a t least 1 hour or overnight. Preheat oven to 350ºF. Remove chicken from bag and bake for about 30 minutes or until cooked through.
In small bowl, make a dressing by combining vinegar, broth, 1/8 tsp Stevia Plus, remaining ginger, remaining garlic, and jalapeno (may wish to substitute splenda for the stevia). In a large saucepan, cobine the dressing with scallions, onion and green pepper, and saute for 2-3 minutes. Add carrot and cabbage and cook for an additional 5 minutes. Remove from heat and toss in cilantro, flaxseed oil and lime juice. Slice chicken breasts into thin strips and serve on Romaine lettuce leaves with the cabbage mixture.
Variations: Can use 1/2 lb. flank steak instead of chicken, or can sub. turkey breast for the chicken. You can also replace the cumin, cayenne and cinnamon with 2 tsp. chinese 5 spice powder. Alternately you can add 1/2 tsp of dried basil to the spices.
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