Serves 4
Ingredients
3 boneless chicken breasts, skin removed, cut into one-fourth inch strips
-May substitute with 1 package firm tofu or 4 portobello caps, de-stemmed (cut
into strips)
Three-fourths cup Blue Ginger Hoisin Marinade For Chicken
**available
exclusively at your nearest TARGET store
2 red bell peppers, cut into 1 inch dice
1 red onion, cut into ½ inch slices
2 tablespoons grapeseed oil to cook
Salt and Black Pepper to taste
4 flour tortillas
4 pieces romaine lettuce
Cooked Blue Ginger Jasmine rice, optional
**available
exclusively at your nearest TARGET store
Blue Ginger Chips: Asian BBQ and
Hawaiian Sea Salt
**available
exclusively at your nearest TARGET store
Preparation
1.
In medium bowl, combine the chicken (or tofu or mushrooms) and the Hoisin
Marinade for Chicken. Place in the
refrigerator, covered, for 15 minutes.
2.
Prepare a hot wok coated with 2 tablespoons of grapeseed oil over high
heat. Add onion and cook until
soft, add the chicken (or the mushrooms) and stir-fry for 3-4 minutes and then
the red bell peppers and cook for another minute until cooked through. If using
the tofu, just cook until heated through, about 1-2 minutes.
Plating
1. Place one tortilla on a
flat surface. Cover with a piece of
lettuce, lay down a small layer of the rice and arrange the chicken (mushrooms
or tofu) on top. Roll up and slice
in half on a diagonal. Repeat with the other tortillas.
Serve with the chips. |
