Quick and Easy: Chicken and Asparagus Wraps

Chicago Tribune

These wraps are relatively easy to make, though assembly is required.

Substitutions can be made. For a vegetarian rollup, substitute 2 cups canned (drained) white or black beans for the chicken.

• 2 tablespoons each: soy sauce, Dijon mustard
• 1 teaspoon honey or superfine sugar
• 6 flour tortillas
• 2 tablespoons peanut or canola oil
• 4 green onions, sliced
• 1 piece (1-inch long) ginger root, minced
• 1 clove garlic, minced
• 2 chicken breast halves, cubed
• 8 spears asparagus, cut in 1/2-inch pieces
• 1/2 teaspoon salt
• Freshly ground pepper
• 1/2 cup chopped cilantro
• 1/2 cup long-grain rice, cooked

Whisk together soy sauce, mustard and honey in a bowl; set aside.

Place tortillas in foil-covered dish in 200-degree oven to warm. Heat oil in large skillet over medium heat. Stir-fry green onions, ginger and garlic until fragrant, about 2 minutes. Add chicken, asparagus, salt and pepper to taste; stir-fry until asparagus is bright green and still a bit crunchy and chicken is cooked through, about 5 minutes. Stir in cilantro; remove from heat.

Divide rice among warmed tortillas; add chicken-asparagus mixture. Drizzle with dressing; roll up tortillas. Serve with salsa, if desired. Yield: 6 servings.

Nutrition information per serving: 465 calories (19 percent from fat), 10 g fat, 2 g saturated fat, 25 mg cholesterol, 74 g carbohydrates, 19 g protein, 920 mg sodium, 2.9 g fiber.