Ingredients

• 8 small boneless, skinless single chicken breasts (about 3 oz/90 g each)
• 1 tablespoon of hoisin sauce
• 1 tablespoon of honey
• 1 tablespoon of dark sesame oil
• 1 tablespoon of minced fresh ginger root
• 1 teaspoon of hot Asian chilli paste
• 2 cloves of garlic, minced
• 1 pound of Asian eggplant or zucchini (about 4), cut lengthwise in 1/4 inch slices
• 2 large onions, sliced
• 8 10 inch whole wheat flour tortillas (or 8 pieces of pita bread)
• 1/3 cup of hoisin sauce
• 2 cups of shredded lettuce
• 1/4 cup of chopped fresh cilantro or parsley

Directions

1. Pat chicken dry.  Combine 1 tablespoon of hoisin sauce, honey, sesame oil, ginger, chilli paste, and garlic.  Combine half of sauce with chicken and marinate in refrigerator until ready to cook.
2. Brush remaining marinade on eggplant and onion slices.  Grill eggplant and onions for a few minutes until browned and cooked through.
3. Grill chicken for 3 to 4 minutes per side until browned and cooked through but don’t overcook.  Cut vegetables and chicken into 2 inch pieces and toss together.
4. To warm tortillas, wrap in foil and place into a preheated (350 degrees) oven for five to ten minutes (or until warm)
5. To assemble, spread a spoonful of hoisin sauce over the middle of each tortilla.  Place chicken  and vegetable mixture in centre.  Top with lettuce and cilantro.  Fold up bottom, fold up sides and continue to roll up to enclose filling

Nutritional Information

1. Calories per serving | 340
2. Protein | 26g
3. Fat 7g
4. Cholesterol | 53 mg
5. Fibre | 4g
6. Sodium | 444g
7. Potassium 497 mg

Source: The Best of HeartSmart Cooking by Bonnie Stern