Asparagus and Cheese Wrapped in Lean Chicken

The trick is to roll in raw asparagus to give the chicken wraps a crunchier texture. Also works well with green beans and carrots as fillings. Perfect for bento lunch boxes as it can be eaten cold.
Servings4 servings
Cooking Time20 mins
Calories (1 serving)220 Calories
Sodium (1 serving)2.4 g
4 spears Asparagus
2 tablespoons Flour
1 tablespoon Vegetable oil
To taste Cayenne pepper
4 tablespoons KOMBU TSUYU
2 tablespoons Water


  1. Cut 1 cm off the stem of the asparagus, then cut each into 4 pieces. Slice the processed cheese into 8 strips.
  2. Remove sinew from chicken tenders and slice open like french doors from center so that thickness is even.
  3. Place STEP 1 onto STEP 2. Sprinkle flour over the ingredients, removing any excess.
  4. Heat frying pan to medium heat and heat vegetable oil. Cook STEP 3 with the end of the strip facing down for 2 minutes, then for another 3 while rolling in pan. Cover with a lid, lower the heat and cook for another 3~4 minutes.
  5. Combine ingredients for 'A' and pour the mixture into the pan. Mix together until sauce thickens. Transfer to a dish and sprinkle some cayenne pepper (optional).