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Recipe of the month

Greek Wrap

Recipe Details
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Ingredients:
5 cups water
4 chicken thighs, skinned
2 ounces ham
1 medium cucumber, peeled*
2 large eggs
¼ teaspoon salt
1 tablespoon cooking oil
Seasoned Broth:
4 cups chicken broth
1 tablespoon soy sauce, light
1 tablespoon vinegar
2 teaspoons sugar
2 teaspoons sesame oil
10 to 12 cups water
10 1/2 ounces dried Udon noodles
1 teaspoon salt
1 tablespoon sesame oil

Directions: Bring 5 cups water to boil. Add the chicken; cook 15 to 20 minutes. Remove chicken and shred. Chill broth; skim fat from surface and discard. Slice ham into long, thin strips. Slice cucumber diagonally and cut into thin strips. Beat eggs and 1/4 teaspoon salt together. Fry in a hot pan greased with 1 tablespoon of cooking oil, turning and tipping pan to make a thin sheet. Remove eggs; cut into thin strips. Season 4 cups of the chicken broth with soy sauce, vinegar, sugar and 2 teaspoons sesame oil.

Bring 10 to 12 cups of water to a boil. Gradually add the dried noodles. Cook uncovered, stirring occasionally, for 12 to 15 minutes until the white core of the noodles disappears. Rinse under cold running water. Place noodles in a bowl and mix well with 1 teaspoon salt and 1 tablespoon sesame oil. Divide the noodles into 4 bowls and arrange ham, cucumber, chicken and egg over top. Serve with the seasoned broth on the side.

*Peel only if skin is waxed or bitter.

Servings: 4

Calories/Serving: 493

Nutrition: Each serving provides approximately: 493 calories, 30 g protein, 49 g carbohydrates, 1 g fiber, 19 g fat (4 g saturated), 183 mg cholesterol, 20 mcg folate, 2 mg iron, 2656 mg sodium.

Source: Submitted by Kansas Wheat Commission

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Recipe Details