ORIENTAL CHICKEN WRAP RECIPES

ORIENTAL CHICKEN WRAPS RECIPE | MYRECIPES

Oriental Chicken Wraps Recipe | MyRecipes image

These chicken wraps are perfect for a quick dinner or lunch. Oriental flavors from soy sauce and garlic-pepper seasoning marinate the chicken well.

Provided by MyRecipes

Total Time 14 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 teaspoon vegetable oil
2 cups broccoli slaw
1 cup sliced fresh mushrooms
1 (9-ounce) package frozen cooked diced chicken
? cup fat-free, reduced-sodium chicken broth
½ teaspoon garlic-pepper seasoning
1 tablespoon low-sodium soy sauce
1?½ teaspoons cornstarch
4 (6-inch) flour tortillas

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add broccoli slaw and mushrooms; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
Add chicken, broth, and garlic-pepper to skillet; stir. Cover and cook over medium heat 3 minutes or until thoroughly heated. Combine soy sauce and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 1 minute or until slightly thickened. Spoon one-fourth chicken mixture down center of each tortilla. Roll up tortillas; serve immediately.

Nutrition Facts : Calories 256 calories, CarbohydrateContent 23.8 g, CholesterolContent 54 mg, FatContent 6.2 g, FiberContent 2.8 g, ProteinContent 24.9 g, SaturatedFatContent 1.3 g, SodiumContent 451 mg

CHINESE CHICKEN WRAP RECIPE - FOOD.COM

Chinese Chicken Wrap Recipe - Food.com image

Make and share this Chinese Chicken Wrap recipe from Food.com.

Total Time 51 minutes

Prep Time 40 minutes

Cook Time 11 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon minced garlic
1 tablespoon grated ginger
1/4 teaspoon crushed red pepper flakes
1 1/4 lbs boneless skinless chicken breasts, finely chopped
2 tablespoons olive oil
1 1/4 cups diced celery
1 1/4 cups diced carrots
1 1/4 cups diced yellow onions
kosher salt
1 tablespoon cornstarch
1/2 cup chopped green onion
1/2 cup chopped cashews
3/4 cup hoisin sauce
4 leaves iceberg lettuce, trimmed to fit inside the tortillas
4 (10 inch) flour tortillas (I use spinach flavored if available)

Steps:

In a mixing bowl, add the soy sauce, sherry, garlic, ginger, and red pepper flakes; stir to combine.
Add the chicken; toss to coat; marinate for 15 minutes.
Let the oil heat in a big non-stick skillet over medium heat.
Add the celery, carrot, and onion.
Add in 1/2 teaspoon Kosher salt or to taste; cook vegetables, stirring frequently, for 5-7 minutes or until tender.
Transfer the vegetables to a bowl.
Clean out the skillet and return to stove burner.
Heat the skillet over high heat.
Sprinkle the cornstarch over the chicken and add the chicken to the skillet.
Stir-fry for 3-4 minutes or until the chicken is cooked and the pan juices have thickened.
Add the vegetables, green onion, cashews, and hoisin sauce to the skillet; stir to combine.
Line each tortilla with a lettuce leaf.
Spoon chicken mixture onto lettuce.
Wrap up burrito style and serve immediately.

Nutrition Facts : Calories 721.9, FatContent 23.8, SaturatedFatContent 4.6, CholesterolContent 83.7, SodiumContent 2231.7, CarbohydrateContent 77.9, FiberContent 7, SugarContent 20.5, ProteinContent 45.8

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