Serves 3
Directions
- 1Pound chicken breast until flattened.
- 2Mix baking soda and water in a bowl, coat chicken.
- 3Salt both sides, let sit for 15-30 mins.
- 4Pat chicken completely dry.
- 5Rub 1 tsp oil onto one side of the chicken.
- 6Heat a pan over medium-high heat, and once hot, place oiled side down.
- 7Cook for about 4 minutes until a golden crust forms.
- 8Add 1 tsp oil onto the top side, flip, and cook another 4 minutes.
- 9Remove chicken and turn off heat.
- 10Add splash of water to pan, then add gochujang glaze.
- 11Turn heat to low.
- 12Chop chicken and add to pan.
- 13Add half the apple and half the green onions.
- 14Simmer until sauce thickens.
- 15In a bowl, combine Greek yogurt, honey, sesame oil, and rice vinegar.
- 16Add salad mix along with remaining apple and green onions, toss.
- 17Fill tortillas with 1/2 avocado, chicken, slaw, wrap tightly, then toast in a pan until golden.
Ingredients
- 1 null large chicken breast
- 0.25 tsp baking soda
- 1 Tbsp water
- Salt
- 2 tsp oil
- 30 g gochujang
- 15 g white miso
- 15 g low sodium soy sauce
- 15 g ginger paste
- 45 g Bachan's Sweet Honey (or any teriyaki sauce)
- 90 g 0% Greek yogurt
- 30 g honey
- 15 g rice vinegar
- 7 g toasted sesame oil
- 120 g Asian chopped salad mix
- 0.5 honeycrisp apple, cut into matchsticks
- 0.5 bunch green onions, sliced
- 2 avocados
- 3 low carb burrito tortillas
Equipment
panbowl
Tips
- Wrap leftovers in foil or parchment, and store refrigerated for 24-48 hours.
- These are great cold so no need to reheat!
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