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Preparation Time: 3 - 4 hours
Cooking time: 30 minutes
Serves: 12 (makes)
If served as twelve wraps, each provides 195 cals, 6g fat (of which 1g saturates), 8g sugar and 0.3g salt.
Ingredients
- 900g (2lb) boneless skinless chicken breast halves
- ¼ cup reduced sodium soy sauce
- ¼ cup ketchup
- ¼ cup honey
- 2 tbsp minced fresh gingerroot
- 2 tbsp sesame oil
- 1 small onion, finely chopped
- 2 tbsp cornstarch
- 2 tbsp cold water
- 12 round rice papers (8 inches)
- 3 cups broccoli coleslaw mix
- ¾ cup crispy chow mein noodles
Method
1. Place chicken in a 3 quart slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3 - 4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly.
2. Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20 - 30 minutes. Toss chicken with ¾ cup sauce; reserve remaining sauce for serving.
3. Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
4. Place wrapper on a flat surface. Layer ¼ cup coleslaw, ⅓ cup chicken mixture and 1 tbsp noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients.
5. Serve with reserved sauce.
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