Asian Chicken Wrap

This is a healthy recipe from Ellie Krieger. I like to use these as a "to-go" dinner option for those busy weeknights. Good for lunches, though, too! I usually use a store-bought rotisserie chicken, instead of the 4 cooked chicken breasts, to make this recipe super fast and easy. I sometimes use regular romaine lettuce if I dont' have napa cabbage leaves. This is a very flexible recipe.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3  tablespoons  plain greek-style nonfat yogurt
• 2  tablespoons mayonnaise (I prefer Hellmans)
• 1  tablespoon brown sugar
• 1  tablespoon low sodium soy sauce
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon  toasted sesame oil
• 1⁄4 teaspoon  thai-style chili sauce (I use Sriracha)
• 12  nappa cabbage leaves, white center ribs removed
• 4  whole wheat  wraps (about 9 inch in diameter)
• 4  cooked chicken breast halves, sliced into 1/2 inch thick slices (about 5 ounces each)
• 1  red bell pepper, sliced into thin strips

Directions

1. Make the sauce first, by combining the yogurt, mayo, brown sugar, soy sauce, mustard, sesame oil and chili sauce and stir until well blended.
2. To make each wrap, place 2 cabbage leaves on 1 wrap, then layer with a quarter of the chicken and peppers.
3. Drizzle with 2 T. of the sauce.
4. Top with an additional cabbage leaf.
5. Roll the wrap and serve or wrap in some foil to go!