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Ingredients
1 tablespoon coarsely grated ginger
2 tablespoons sesame paste
1 large clove garlic, finely minced
1 teaspoon hot Chinese chili paste or chili sauce
1 teaspoon sugar
1 tablespoon soy sauce
2 scallions, finely chopped
3 tablespoons chopped fresh cilantro
2 cups diced cooked chicken, white meat
8 ounces red bell peppers, washed, seeded and cut into ¼-inch dice
6 8-inch flour tortillas
6 teaspoons hoisin sauce
Nutritional analysis per serving
31 grams carbs; 30 milligrams cholesterol; 253 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 3 grams fiber; 637 milligrams sodium; 15 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ginger, sesame paste, garlic, chili paste, sugar and soy sauce in food processor and process until mixture is blended.
- Step 2
Spoon mixture into mixing bowl and stir in scallions and coriander.
- Step 3
Mix in chicken and red pepper and adjust seasonings.
- Step 4
Wrap tortillas in aluminum foil and warm in oven or toaster oven set at 400 degrees for about 5 minutes.
- Step 5
Spread one teaspoon of hoisin sauce over each tortilla; spoon ½ cup of chicken salad down the center of each tortilla and roll.
Private Notes
Comments
I only used 1/4 cup vegetable oil and soy sauce instead of salt. Try those adjustments-absolutely delicious!
I found the tahini ginger dressing peculiar. Added fresh lime juice, fresh diced pineapple, hoping add a lighter note. It was disappointing.
I only used 1/4 cup vegetable oil and soy sauce instead of salt. Try those adjustments-absolutely delicious!
A surprising (sesame paste?) and delicious take on a chicken salad that is ideal for summer dinners with a store bought roasted chicken. We enjoyed this and I will make it again.