Cider-sesame Chicken Wraps
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.