Recipe: Thai Chicken and Bean Wraps

THAI CHICKEN AND BEAN WRAPS

8 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
2 cups small broccoli florets
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 tablespoon minced gingerroot or 1 teaspoon ground ginger
2 teaspoons minced garlic
1 can (15 ounces) Black beans or Dark Red Kidney beans, rinsed, drained (or 1 1/2 cups cooked dry-packaged Black beans or Dark Red Kidney beans)
Thai Seasoning (recipe follows)
4 flour tortillas (10-inch)

Spray wok or large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook until browned, 3 to 4 minutes.

Add broccoli, onion, bell pepper, gingerroot and garlic, and stir-fry until crisp-tender, about 5 minutes.

Stir in black beans and Thai Seasoning; cook until hot, 2 to 3 minutes.

Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in about 2 inches on the sides and roll up from other side to enclose filling.

THAI SEASONING
Makes about 1/4 cup

2 tablespoons reduced-sodium tamari soy sauce
2 tablespoons grated lemon rind or 2 to 3 teaspoons
Lemon juice
2 tablespoons minced cilantro
1 tablespoon reduced-fat peanut butter
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper

Mix all ingredients together.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 4 servings
Source: American Dry Bean Board