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Recipe of the month

Greek Wrap

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Ingredients:
8 ounces whole wheat linguine
3 cloves minced garlic
1 tablespoon red wine vinegar
1 tablespoon packed brown sugar
6 tablespoons chunky peanut butter
1/4 cup soy sauce, light
6 tablespoons sesame oil
2 tablespoons hot Chile oil
2 chicken breast halves, boneless, skinless cooked
4 tablespoons sesame seeds
1 pound pea pods
3 scallions, white bulbs and 3 inches green tops, sliced

Directions: Cook linguine according to package directions; drain, rinse under cold water and set aside in large mixing bowl.

Put garlic, vinegar, brown sugar, peanut butter and soy sauce in food processor; chop for 1 minute. With the processor still on, slowly add the sesame and hot chili oils through the feed tube and process until well blended.

Cut chicken into bite-sized pieces and toss with linguine. Add sauce and half the sesame seeds and toss to coat.

Trim pea pods as desired. Blanch in saucepan of boiling water for 30 seconds; drain, rinse under cold water and pat dry.

Place linguine-chicken mixture in large flat serving bowl and arrange pea pods on top. Sprinkle with scallions and remaining sesame seeds. Serve at room temperature.

Servings: Provides 6 servings

Calories/Serving: 567 calories/serving

Nutrition: One serving provides approximately: 567 calories, 31 g protein, 42 g carbohydrates, 8 g fiber, 32 g fat (5 g saturated), 49 mg cholesterol, 70 mcg folate, 13 g iron and 730 sodium.

Source: Wheat Foods Council

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Recipe Details