INGREDIENTS

INSTRUCTIONS

Combine the Chinese BBQ sauce, plum sauce, soy sauce, rice vinegar, honey,
ginger and garlic together until smooth. Measure 1 cup of sauce mixture and
set aside.
Slice the chicken fillets thinly and immerse these pieces in the remaining
sauce. Mix well then allow to marinate for 8 hours or overnight.
Meanwhile, trim the woody ends from the asparagus and slice thinly into
long matchstick pieces. Bring a pot of water to the boil and blanch the
asparagus for 2 minutes. Drain the asparagus and refresh under cold running
water. Wash and trim the spring onions and cut into lengths similar to the
size of the asparagus. Cut vertically, into long strips.
Remove the chicken from the marinade and heat a wok or non-stick pan. Add 1
teaspoon of sesame oil to the wok and quickly stir-fry half the chicken
until cooked through, about 4 minutes. Remove the cooked chicken and set
aside. Add the remaining teaspoon of sesame oil and stir-fry the remaining
chicken. (For a lower fat version, use non-stick spray instead of sesame
oil)
To assemble, lay each tortilla or crepe on a flat surfac and spread 1
tablespoon of reserved sauce down the centre. Top with several strips of
asparagus and spring onion and some cooked chicken. Roll up, allowing the
green vegetables to protrude from the top. Serve on a platter, with some
spring onion curls in the centre if desired.
Converted by MC_Buster.
Per serving: 301 Calories (kcal); 3g Total Fat; (7% calories from fat); 6g
Protein; 71g Carbohydrate; 0mg Cholesterol; 4182mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 3 1/2
Other Carbohydrates
Converted by MM_Buster v2.0n.

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