Cider-Sesame Chicken Wraps

Cider-Sesame Chicken Wraps

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From: EatingWell Magazine, November/December 2018

In this delicious and healthy wrap recipe, we gently poach chicken in apple cider and broth, along with aromatics like onion and bay leaves, then reduce the poaching liquid to stir into the chicken, yielding terrific flavor. You can also skip the wrap and serve this over brown rice to make an Asian grain bowl.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound boneless, skinless chicken thighs, trimmed
  • 2 cups apple cider
  • 1 cup low-sodium chicken broth
  • 1 small onion, quartered
  • 2 bay leaves
  • 2 cups finely shredded red cabbage
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon cider vinegar
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon salt, divided
  • ½ cup julienned radishes
  • 1 tablespoon sesame seeds
  • 4 whole-wheat wraps, warmed

Preparation

  • Prep

  • Ready In

  1. Combine chicken, cider, broth, onion and bay leaves in a large skillet. Cover and bring to a boil over medium-high heat. Uncover, turn the chicken over and reduce heat to a simmer. Cook until an instant-read thermometer inserted in the thickest part registers 160°F, 6 to 8 minutes. Transfer the chicken to a clean cutting board. Return the liquid to a boil over high heat and cook until reduced to ⅓ cup, 15 to 20 minutes.
  2. Meanwhile, toss cabbage in a medium bowl with mustard, vinegar, oil and ¼ teaspoon salt; massage until softened. Add radishes and sesame seeds and toss to combine.
  3. Discard the onion and bay leaves. Shred the chicken and stir into the sauce along with the remaining ¼ teaspoon salt. Serve the chicken and slaw in wraps.

Nutrition information

  • Serving size: 1 wrap
  • Per serving: 508 calories; 17 g fat(5 g sat); 4 g fiber; 57 g carbohydrates; 29 g protein; 18 mcg folate; 76 mg cholesterol; 18 g sugars; 0 g added sugars; 444 IU vitamin A; 24 mg vitamin C; 53 mg calcium; 2 mg iron; 942 mg sodium; 337 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: 4
  • Exchanges: 3 lean protein, 2½ starch, ½ fat, ½ vegetable

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