Snacks-to-go: Chicken Finger Packets Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Soy sauce,
1 tbsp: Dijon mustard,
1/4 tsp: Pepper,
1 cup: Tzatziki [below],
5: Tortillas, 7-inch
5: Boston lettuce leaves, or leaf lettuce
1: Sweet red or green pepper,
TZATZIKI
1 1/3 cup: Plain yogurt,
1/3: English cucumber,
1/2 tsp: Salt,
2 tsp: Olive oil,
2 tsp: Lemon juice,
1: Garlic clove, minced
1/4 tsp: Pepper,
Directions:
Tip: instead of preparing Tzatziki sauce, you can buy it or make a
substitute of 2/3 cup plain yogurt or 1/3 cup light mayonnaise.
Tzatziki: Line sieve with double thickness of cheesecloth; set over
bowl. Add yogurt; refrigerate to drain for at least 3 hours or up to
24 hours or until reduced to about 1 cup.
Peel and grate English cucumber into another sieve; sprinkle with
half of the salt. Let drain for 1 hour.
In small bowl, stir together drained yogurt and English cucumber,
remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup]
Chicken Finger Packets:
Cut chicken into 3x 1/2-inch strips. In bowl, stir together soy sauce,
mustard and pepper; add chicken and toss to coat well. Arrange on
foil-lined baking sheet; broil for 5-7 minutes or until chicken is no
longer pink inside.
Spread about 3 tb tzatziki over each tortilla. Evenly divide chicken
among tortillas, arranging vertically in centre of tortilla and
leaving 1-inch border uncovered at bottom. top chicken with lettuce
leaf; arrange sweet pepper vertically over top. fold up border over
filling; fold 1 side into centre, then overlap with opposite side.
Wrap tightly in plastic wrap.
[Packets can be refrigerated for up to 3 hours.)
Tzatziki: Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g
carbohydrate
Chicken Finger Packets Per serving: about 305 calories, 28 g protein,
7 g fat, 32 g carbohydrate excellent source calcium, good source iron.
Source: Canadian Living magazine, Jan 95 Presented in article by Riki
Dixon "Portable Meals: Snacks to Go"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
substitute of 2/3 cup plain yogurt or 1/3 cup light mayonnaise.
Tzatziki: Line sieve with double thickness of cheesecloth; set over
bowl. Add yogurt; refrigerate to drain for at least 3 hours or up to
24 hours or until reduced to about 1 cup.
Peel and grate English cucumber into another sieve; sprinkle with
half of the salt. Let drain for 1 hour.
In small bowl, stir together drained yogurt and English cucumber,
remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup]
Chicken Finger Packets:
Cut chicken into 3x 1/2-inch strips. In bowl, stir together soy sauce,
mustard and pepper; add chicken and toss to coat well. Arrange on
foil-lined baking sheet; broil for 5-7 minutes or until chicken is no
longer pink inside.
Spread about 3 tb tzatziki over each tortilla. Evenly divide chicken
among tortillas, arranging vertically in centre of tortilla and
leaving 1-inch border uncovered at bottom. top chicken with lettuce
leaf; arrange sweet pepper vertically over top. fold up border over
filling; fold 1 side into centre, then overlap with opposite side.
Wrap tightly in plastic wrap.
[Packets can be refrigerated for up to 3 hours.)
Tzatziki: Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g
carbohydrate
Chicken Finger Packets Per serving: about 305 calories, 28 g protein,
7 g fat, 32 g carbohydrate excellent source calcium, good source iron.
Source: Canadian Living magazine, Jan 95 Presented in article by Riki
Dixon "Portable Meals: Snacks to Go"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp