Ingredients
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1 tablespoon olive oil
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½ cup raw shiitake mushrooms (stemmed)
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1/8 teaspoon salt
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1/8 teaspoon pepper
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½ teaspoon grated fresh ginger
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1 pound boneless, skinless chicken breast fillets
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Salt and pepper to taste
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1 tablespoon soy sauce
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¼ cup reduced sodium tamari
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2 tablespoons rice vinegar
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4 tablespoons miso paste
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1/4 cup water
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1 cup cooked brown rice
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4 tortilla wraps
Directions
Title: “Miso Ginger Chicken Wraps”
Subtitle: An authentic take on a traditional Japanese fusion dish
Description: This delicious recipe combines two popular Japanese flavor profiles – miso paste and ginger – into a savory chicken wrap that will leave your taste buds begging for more. With its rich and satisfying flavors, this is perfect for both adults and kids alike!
Ingredients:
1 tablespoon olive oil
½ cup raw shiitake mushrooms (stemmed)
1/8 teaspoon salt
1/8 teaspoon pepper
½ teaspoon grated fresh ginger
1 pound boneless, skinless chicken breast fillets
Salt and pepper to taste
1 tablespoon soy sauce
¼ cup reduced sodium tamari
2 tablespoons rice vinegar
4 tablespoons miso paste
1/4 cup water
1 cup cooked brown rice
4 tortilla wraps
Instructions:
1. In a small bowl, combine the olive oil, shiitake mushrooms, salt, pepper, and grated ginger. Set aside to marinate while you prepare the rest of the ingredients.
2. Season the chicken breasts with salt and pepper to taste. Let sit for at least 15 minutes before proceeding.
3. Combine the soy sauce, tamari, rice vinegar, and miso paste in a large mixing bowl. Stir until combined, then slowly whisk in the water. Add the reserved shiitake mushroom mixture and stir again to incorporate all ingredients.
4. Preheat oven to 400°F. Place the wrapped chicken breasts on a baking sheet lined with parchment paper. Brush each piece lightly with a bit of the miso glaze. Bake for about 15 minutes, flipping halfway through if necessary, until golden brown and cooked through. Remove from oven and allow to cool slightly.
5. To assemble the wraps, place one warm chicken wrap on a plate or serving platter. Top with a scoop of cooked brown rice, then drizzle a little more miso glaze over the top. Roll up the edges of the wrapper, sealing them together, and enjoy!
Direction: Serve immediately for best results.
Servings: 4
Difficulty Level: Medium
Nutrition Information:
Calories: 520 per serving
Total Fat: 21g
Cholesterol: 100mg
Sodium: 270mg
Potassium: 1100mg
Carbohydrate: 47g
Dietary Fiber: 17g
Protein: 42g
Total Time Needed: Approximately 45 minutes
Note: If you prefer to use less fat or calories, simply reduce the amount of olive oil used when marinating the chicken, or substitute low-fat chicken breast. For a higher protein content, consider using thigh meat instead of breast meat.
Steps
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1
Done
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In a small bowl, combine the olive oil, shiitake mushrooms, salt, pepper, and grated ginger. Set aside to marinate while you prepare the rest of the ingredients. |
|
2
Done
|
Season the chicken breasts with salt and pepper to taste. Let sit for at least 15 minutes before proceeding. |
|
3
Done
|
Combine the soy sauce, tamari, rice vinegar, and miso paste in a large mixing bowl. Stir until combined, then slowly whisk in the water. Add the reserved shiitake mushroom mixture and stir again to incorporate all ingredients. |
|
4
Done
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Preheat oven to 400°F. Place the wrapped chicken breasts on a baking sheet lined with parchment paper. Brush each piece lightly with a bit of the miso glaze. Bake for about 15 minutes, flipping halfway through if necessary, until golden brown and cooked through. Remove from oven and allow to cool slightly. |
|
5
Done
|
To assemble the wraps, place one warm chicken wrap on a plate or serving platter. Top with a scoop of cooked brown rice, then drizzle a little more miso glaze over the top. Roll up the edges of the wrapper, sealing them together, and enjoy! |
