ASIAN CHICKEN WRAP RECIPE RECIPES

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ASIAN CHICKEN CRUNCH WRAPS RECIPE: HOW TO MAKE IT



Asian Chicken Crunch Wraps Recipe: How to Make It image

My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. —Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 8

8 frozen breaded chicken tenders (about 10 ounces)
2 cups coleslaw mix
1/2 cup sweet chili sauce
2 green onions, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon soy sauce
4 flour tortillas (8 inches), warmed
1/2 cup dry roasted peanuts, chopped

Steps:

  • Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.

Nutrition Facts : Calories 519 calories, FatContent 21g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 1250mg sodium, CarbohydrateContent 66g carbohydrate (19g sugars, FiberContent 7g fiber), ProteinContent 19g protein.

BARBECUED CHINESE CHICKEN LETTUCE WRAPS RECIPE | RACHA…



Barbecued Chinese Chicken Lettuce Wraps Recipe | Racha… image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Steps:

  • Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  • Preheat a large skillet or wok to high.
  • Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

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