Ingredients (16)
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fresh basil leaves 1 bunch
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carrot peeled, coarsely shredded 1
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garlic minced 1 clove
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bean sprouts 1 cup
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red cabbage coarsely grated 1 cup
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large leaf lettuce such as romaine or butter lettuce 1 head
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fresh ginger minced 1 tablespoon
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fresh mint leaves chopped 1 tablespoon
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olive oil 1 tablespoon
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toasted sesame oil 1 tablespoon
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red bell pepper seeded, cut into 1/8-inch strips ½
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chopped, chopped mint 2 tablespoons
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nonfat, plain yogurt 6 oz.
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soy sauce 2 tablespoons
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chicken tenders 18 oz.
Steps (10)
Marinade
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1In medium bowl, combine yogurt, Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet and mint. Add chicken tenders and stir well to combine. Refrigerate for 30 minutes.
Filling
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1In a large skillet heat 1 tablespoon oil over medium heat. Stir in garlic and ginger and sauté for 1 minute.
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2Add bell peppers, carrots, cabbage, bean sprouts, cook for 1 minute or until vegetables are soft.
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3Add soy sauce and sesame oil. Cook for 1 minute.
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4Add mint and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, heat for 1 more minute.
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5Let cool.
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6Place marinated chicken tenders on a parchment lined sheet pan and bake for 10–15 minutes until chicken is done.
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7Let cool.
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8Lay lettuce leaves flat and place chicken on lettuce, spoon on cooled filling and add 1–2 fresh basil leaves.
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9Roll up like a burrito and serve.
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