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Nutrition Facts
Serving Size 1 (260g) Recipe makes 4 servings The following items or measurements are not included below: chili-garlic sauce 32 inches fat free tortillas
Calories 244
Calories from Fat 95		(38%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 341mg		14%
Potassium 651mg		18%
Total Carbohydrate 18.0g		5%
	Dietary Fiber 2.9g	11%
	Sugars 7.9g
Protein 20.0g		40%
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Asian Catfish Wraps

Recipe #157750 | 31 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Feb 27, 2006

From Cooking Light. If catfish nuggets are not available, buy fillets and cut them into bite-sized pieces. Per serving: 344 calories, 10.4 g fat, 22.8 g protein, 37.8 g carb, 3.7 g fiber, 54 mg cholesterol.

SERVES 4 (change servings and units)

Ingredients

1 teaspoon dark sesame oil, divided
1 lb catfish nuggets
3 cups thinly sliced napa cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup shredded carrot
1/2 cup sliced green onion
1 tablespoon bottled minced fresh ginger
1 tablespoon minced garlic
1/4 cup hoisin sauce
1 teaspoon chili-garlic sauce (Lee Kum Kee)
4 (8 inch) fat free tortillas, warmed

Directions

1
Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.
2
Add in catfish; stir/saute 3 minutes or until done; remove from pan.
3
Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.
4
Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.
5
Remove from heat.
6
Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.