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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | breasts, bone and skin removed | breast | 1/2 | cups | Broccoli slaw | 1/2 | cup | Yambean (jicama) | 1/2 | cup, chopped | green onions | 2 | teaspoons | Red Chili Garlic Sauce | 2 | teaspoons | fresh ginger, grated | 1/2 | cup, strips or slices | Carrots, raw | 1 | tablespoon | Lime juice, raw - or 1 TBSP | 4 | tortillas (approx 10" dia) | Tortillas, low-fat flour | 3/4 | cup | chickpeas (15oz can) (drained) | 1/3 | cup, sliced | avocado | 1/2 | teaspoon | chili powder | 1/2 | teaspoon | Spices, curry powder | 1/4 | teaspoon | turmeric, ground | 3/4 | tablespoon | Sauce, hoisin, ready-to-serve |
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Steps
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Sequence
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Step
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| | 1 | Season chicken with dry spices and 1/2 of lime juice and bake in a covered pan at 375 for 45 minutes in preheated oven or until its thouroughly cooked (no pink inside). Julienne the Jicama,green onions,carrots and add broccoli slaw toss them all together with remaining lime juice, hoisin sauce,red chili sauce, grated ginger,microwave the veggie mixture for about 4 minutes,set aside to cool. Spread mashed chick peas on the inside of a tortilla shell evenly 1 inch from edges. | | 2 | Add strips of avocado then sprinkle a little brown sugar over that.Place about 2-3 tablespoons of veggie/meat mixture along center of tortilla and roll up,tucking both sides in before rolling up completely.If desired use an egg white wash to help adhere together,repeat process until all rolls are complete.Spray the tortilla rolls with a good cooking spray and brown a little in a heavy skillet,then transfer to a metal pan and place in a 400 degree oven and bake for about 15-20 minutes til crisp | | 3 | Enjoy plain as is, or if you can use a simple sweet and sour sauce for dipping,enjoy! |
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