Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 pinch Asian five-spice powder, commercially prepared
2 pinch salt and pepper
1/2 cup sweet basil, finely chopped, fresh
1/2 cup nonfat plain yogurt
1/2 tablespoon fresh gingerroot, peeled and minced
2 tablespoons apple juice, unfiltered or cider
1 ounce fresh mint, finely chopped
1 box brown & wild rice, prepared
2 apples, Granny Smith, chopped and seeded
1/2 red bell pepper, seeded and julienne cut
1/4 cup golden raisins
3 honey wheat wraps, 12"
Preheat indoor grill or griddle to 350°F. Season chicken breast with oil, five-spice powder, salt and pepper.
Prepare Asian Pesto dressing in a small chopper or blender, adding basil, yogurt, ginger, apple juice, mint, salt and pepper. Blend until smooth, scraping sides to fully incorporate ingredients. Place pesto in a squeeze bottle for later use and refrigerate.
Grill the seasoned chicken until fully cooked at 170°F. Allow to rest for 2 minutes and then slice into thin strips.
Slightly warm honey wheat wrap so that it is pliable and can roll easily.