It’s a wrap! Don’t bother searching for the perfect recipe for spring. We have found it for you. The chicken sriracha wrap is a combination of everyone’s favorite flavors rolled into one. Literally! This recipe serves five but will leave you wanting more, especially when you consider the great source of protein the Greek yogurt provides.
Chicken Sriracha Wrap
1/3 cup plain fat-free Greek yogurt
1 ½ tsp. Sriracha hot sauce
½ tsp. granulated garlic
1 tsp. dry minced onion
½ tsp. canola oil
1 ¼ cup Asian Slaw **
10 oz. frozen, cooked diced chicken, thawed, ½ -inch pieces
5 whole wheat tortillas
**Asian Slaw
3 ¼ cup packaged Cole Slaw mix
2 Tbsp. + 2 tsp. plain fat-free Greek yogurt
1 ½ tsp. sugar
2 tsp. sesame oil
1 tsp. soy sauce
2 ½ tsp. rice vinegar
1 ¼ tsp. mayonnaise, reduced fat/light
1/8 tsp. dry ginger
¼ tsp. granulated garlic
Pinch of salt
Place the Cole Slaw mix in a large bowl and combine the remaining ingredients. Then, pour the dressing over the Cole Slaw mix. Be sure to mix thoroughly. Refrigerate until you are ready to serve and mix lightly before serving.
Place the yogurt into the bowl and mix with Sriracha hot sauce, garlic, onion and oil. Be sure to thoroughly mix. Portion ½ cup of slaw on to the center of each tortilla. After this, take about two ounces of chicken and place it on top of the slaw. Then, place one teaspoon of yogurt mixture down the center of the chicken. Lastly, roll your wheat tortilla into the form of a burrito and seal.
This flavorful wrap requires nothing on the side as it is a balanced meal rolled into one. It is great for a light lunch or hors d’oeuvres for a Sunday brunch.
Check out the recipe at Dairy Good.