Cider-sesame Chicken Wraps

EatingWell - - NOSH | SANDWICH CLUB -

AC­TIVE: 20 min TO­TAL: 40 min

Here we gently poach chicken in cider and broth, along with aro­mat­ics like onion and bay leaves, then re­duce the poach­ing liq­uid to stir into the chicken, yield­ing ter­rific fla­vor.

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

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.

SERVES 4: 1 wrap each

CAL 508 / FAT 17G (SAT 5G) / CHOL 76MG / CARBS 57G / TO­TAL SUG­ARS 18G (ADDED 0G) / PRO­TEIN 29G / FIBER 4G / SODIUM 942MG / POTAS­SIUM 337MG.

THE RIGHT WRAP Look for “whole-wheat” or “whole-grain” flour as the first in­gre­di­ent to get an ex­tra 2 grams of fiber per wrap.

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