SSM Cardinal Glennon Children's Medical Center
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Five-Spice Chicken Salad Wrap

Nutritional label

Prep time: 10 minutes

Cook time (for chicken): 1 hour

Recipe makes: 2 servings

Ingredients for the Chicken:
  • 1 large bone-in chicken breast, skin removed
  • ½ teaspoon salt substitute
  • ½ teaspoon black pepper
Ingredients for the Salad:
  • 1 scallion, finely diced
  • 1 stalk celery, finely diced
  • ½ teaspoon Chinese five-spice powder
  • ¼ teaspoon black pepper
  • 1 tablespoon fat-free mayonnaise
  • 2 romaine lettuce leaves
  • 8-inch whole-wheat wrap
Equipment and Supplies:
  • Baking sheet or shallow roasting pan
  • Aluminum foil
  • Knife and cutting board
  • Large mixing bowl
  • Measuring spoons
Instructions for Cooking the Chicken:
  1. Preheat oven to 350°F (176°C). Line baking sheet or roasting pan with foil. Spray foil with cooking spray and place chicken on top.
  2. Spray chicken with cooking spray and season with salt substitute and black pepper. Roast for 1 hour.
  3. Allow to cool completely before pulling meat off of the bone and dicing. Chicken can be cooked a day or two in advance and kept refrigerated.
Instructions for Making the Salad:
  1. In a large bowl, combine the pre-made chicken with the scallion, celery, five-spice powder, pepper, and mayonnaise. Stir until well combined.
  2. Spoon chicken mixture onto wrap and place lettuce on top. Roll up, cut in half, and serve with some crispy fresh veggies.

Tip: For packed lunches, keep the filling and wrap separate and combine just before eating so the wrap doesn't get soggy.

Reviewed by: Meredith Parkinson, RD