adapted from Simply Whisked
FOR THE SAUCE: whisk together all ingredients in medium bowl. Set aside.
FOR THE CHICKEN: pat chicken dry and place between 2 sheets of plastic wrap. Pound out using a meat mallet to 1/2 inch even thickness. Season both sides with Chinese five spice, seasoning salt, and pepper. Heat the oil in a non-stick 12 inch skillet over medium high heat until shimmering. Place the chicken breasts into the skillet and cook without moving for 3 minutes. Flip and cook without moving 3 minutes more. Remove breasts to cutting board and let rest at least 5 minutes. Slice across the grain into 1/4 inch slices.
FOR THE SALAD: toss the coleslaw, carrots, green onion, and cilantro in medium bowl. Pour in the sauce and toss to coat well.
FOR THE WRAPS: place the tortillas between damp paper towels and microwave for 30-60 seconds, just to make them warm and pliable. Layout the warm tortillas out on a large plate. Sprinkle on the spicy chili crisp (if using), lay out the chicken slices, then top with the salad mix. Wrap tightly, using toothpicks to hold in place if necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 475 | ||
Calories from Fat: 157 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 2822.6mg | 97 % | |
Potassium 786.1mg | 21 % | |
Total Carbohydrate 72.4g | 21 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 66.2g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 475
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