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Ingredients
- 8 x Scallions, trimmed
- 3 Tbsp. Reduced-sodium soy sauce
- 1/4 c. Plum jam or possibly hoison sauce
- 2 Tbsp. Plus 2 tsp reduced sodium ketchup
- 2 Tbsp. Plus 1 tsp rice vinegar
- 3/4 tsp Five-spice pwdr
- 1 lb Skinless boneless chicken breast
- 8 x 8-inch flour tortillas
- 1 x Red bell pepper, cut in thin strips
Directions
- In a large bowl of water, soak the scallions till ready to cook.
- In a small bowl, combine the soy sauce, plum jam, ketchup, vinegar, and five spice pwdr. Transfer 1/2 c. of the plum jam mix into a measuring c. and spread onto the chicken breasts. Set the chicken aside.
- Using the remaining mix, spread one side of the tortillas with the plum jam mix and set aside.
- Preheat the grill to a medium heat. Spray the rack-off the grill-with nonstick cooking spray. Grill the chicken and scallions, covered, for 3 min or possibly till the scallions are cooked tuning once, for 5 min or possibly till cooked through. Remove the chicken from the grill and grill the tortillas, jam-sides up, for 20 seconds to hot through.
- Thinly slice the chicken on the diagonal. Dividing proportionately, place the chicken, scallions, bell peppers on the jam side of the tortillas. Place 2 filled tortillas on each of 4 plates and serve open face or possibly rolled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 10 | 6% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 737mg | 31% |
| Potassium 366mg | 10% |
| Total Carbs 18.35g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 11.63g | 8% |
| Protein 18.62g | 30% |
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