Been dying to try these Peking Chicken Wraps for a while now and finally got around to it last night. So delicious!
The recipe calls for cooked shredded chicken; we slow-cooked ours for about 4 hours in a cup of veggie broth which worked out great.
We were jokingly calling them Asian Fajitas but it turns out they were more like Asian Burritos–apparently yesterday was National Margarita Day and these were as close as we got to a Mexican Fiesta!
For tortillas we went with old reliable, Mission Carb Balance Whole Wheat–26g of fiber per tortilla, which you can’t go wrong with. The hoisin sauce was great but you really could use any Asian-style sauce of your liking for sure.
Too good not to pass along and per the recipe, under 300 calories!