Mou Shu Chicken Wraps

 

These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients. Serve with a side of carrot raisin salad for a heart healthy selection.

 

¾ cup plum jam                                                            

3 cups pitted and sliced plums

3 tbsp white vinegar

3 tbsp sesame oil

2 lbs chicken tenders

1 cup hoisin sauce

¼ cup grated fresh ginger root

½ cup dry white wine

1 tbsp sugar

9 cups coleslaw mix

24 – 8” flour tortillas

 

For Plum Sauce

Combine plum jam, plums and vinegar in saucepan. Cook over medium heat for 5 minutes, stirring occasionally, until plums are tender. Set aside and keep warm.

 

For Tortilla Filling

Heat oil in skillet over medium high heat. Cook chicken 8 – 10 minutes until no longer pink. Add hoisin, ginger root, sugar, wine and coleslaw mix. Cook 4 – 6 minutes until coleslaw is crisp tender.

Warm tortillas, place chicken mixture on each and roll tortilla around filling.

Serve wraps with Plum Sauce.

 

Yield: 24 servings

Nutritional analysis (per serving):

280 calories, 12g protein, 6g fat, 430mg sodium, 17g cholesterol, 3g fiber, 45g carbohydrates

 

 

 

 

Sauté Scallops with Watercress and Corn Salad

 

This flavorful seafood salad has a sweetness from the warm scallops and fresh corn. Makes a great addition to your summer menu.

 

1 ½ tsp Dijon-style mustard

1/3 cup balsamic vinegar

1 cup and 2 tbsp olive oil

3 lbs scallops

¾ cup shallots, minced

6 bunches watercress, trimmed and chopped

6 carrots, shredded

3 cups fresh corn kernels

 

Whisk together mustard, vinegar and 1 cup olive oil. Salt and pepper to taste.

In large skillet, heat remaining olive oil over medium high heat and sauté scallops until cooked through.

Remove scallops from skillet and keep warm.

To the skillet, add shallots and about 3 tbsp of the vinaigrette mixture. Cook until shallots are softened.

Add scallops and shake the skillet until scallops are coated.

In a mixing bowl, toss remaining vinaigrette with the watercress, carrot and corn.

To serve, put salad on dinner plate and arrange scallops around the salad.

 

Yield: 12 servings

Nutritional analysis (per serving):

352 calories, 24g protein, 20g fat, 270mg sodium, 37mg cholesterol, 4g fiber, 18g carbohydrates