This recipe comes to us courtesy of tea lover Robert D. Thank you, Robert!
Wrap:
1 boneless skinless chicken breast cut into cubes
1 Tablespoons of Five spice powder
2 Tablespoon of sesame oil
2 teaspoons of loose Pu-erh ginger
1 cup fat free Asian Sesame salad dressing
Salt & pepper to taste
A Few lettuce leaves
1 Large tortilla
Cucumber salad:
1 fresh cucumber
ΒΌ cup of rice wine vinegar
1 teaspoon soy sauce
1 tablespoon black sesame seeds
Wrap Instructions:
Heat a sauce pan to medium-high heat and add oil until heated and add chicken and cook until no longer pink. While cooking add five spice powder, pu-erh ginger and salt and pepper to taste. Once cooked turn on low heat cover and simmer for about 10 min. Heat tortilla up for about 10 seconds in the microwave and put on plate. Put a piece of lettuce on tortilla and add chicken, then top with the Asian sesame dressing and top with almonds if you like. Fold sides in and roll up tight. Slice at an angle and serve with cucumber salad.
Cucumber salad instructions:
Slice cucumber into thin slices and in a mixing bowl combine the cucumber, rice wine vinegar and soy and toss lightly. Once on plate top with black sesame seeds and a slice of fresh pickled ginger.
