Cheesy Chicken Enchiladas
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 2.5g||13%|
|Total Carbs 37g||12%|
|Dietary Fiber 6g||%|
|Vitamin A 12%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 cupsoy sauce
1/4 cuplime juice
1 tbsp.sesame oil
1 tbsp.finely minced, peeled ginger
2 clovesgarlic, minced
1/4 tsp.hot pepper flakes
1 red pepper, quartered and seeded
4 sandwich rolls
Place the chicken in a plastic re-sealable bag. Whisk the soy sauce with the lime juice, sesame oil, ginger, garlic and hot pepper flakes. Pour half the mixture over the chicken. Let stand for 30 minutes.
TIP: Use low sodium soy sauce.
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Remove the chicken from the marinade; discard the used marinade. Cook the chicken and the red pepper, turning and basting with the reserved soy mixture, for 15 to 20 minutes or until cooked through. Cool slightly.
TIP: Since the basting marinade already contains oil, skip greasing the grill; too much oil causes flare-ups.
Arrange the chicken and red pepper on a roll with lettuce, cucumber and avocado. Cut in half and serve.
TIP: Make this low carb by serving in large lettuce leaves instead of sandwich rolls.
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