ORIENTAL CHICKEN WRAP RECIPE 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

ORIENTAL CHICKEN LETTUCE WRAPS RECIPE - FOOD.COM

Oriental Chicken Lettuce Wraps Recipe - Food.com image

This has a lot of ingredients, but is totally easy to make. An excellent home cooked meal that tastes like Chinese take-out! You can also make these as appetizers (as they are served at the restaurants such as PF Changs).

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2/3 ounce dried porcini mushrooms (or more to taste)
1/2 lb ground chicken or 1/2 lb ground turkey
1 1/2 teaspoons cornstarch
2 teaspoons dry wine or 2 teaspoons brandy
1/4 cup hoisin sauce
1/2 cup peanut butter
2 teaspoons light soy sauce
1/2 teaspoon chili powder
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 teaspoon ginger powder
2 garlic cloves, minced
1/2 red bell pepper, seeded and finely chopped
2 green onions, chopped
1 (8 ounce) can sliced water chestnuts, chopped
1 head iceberg lettuce
1/2 cup peanuts, chopped

Steps:

In a small bowl, soak mushrooms in warm water until softened, about 15 minutes. Drain, chop and set aside.
In another bowl, combine ground chicken/turkey, cornstarch and wine; mix well and let stand for 10 minutes.
Make the sauce by combining hoisin sauce, peanut butter, peanuts, soy sauce, chili powder, ginger and sesame oil. Set aside.
Pull off the outerleaves of the head of lettuce, wash and set aside.
Place a large skillet over high heat until hot. Add vegetable oil, swirling to coat pan. Add garlic and green onion and cook for about 15 seconds. Then add chicken mixture until crumbly and no longer pink which is about 2 minutes. Add red pepper, water chestnuts and mushrooms and cook another 1-2 minutes until the pepper is slightly soft.
Mix the meat mixture with the sauce and put in bowl to transfer to table. Put the lettuce leafs on the table. Let everyone take a leaf, put some meat mixture in it, wrap, it up and it’s time to eat!

Nutrition Facts : Calories 499.3, FatContent 32.3, SaturatedFatContent 5.8, CholesterolContent 40.2, SodiumContent 635.2, CarbohydrateContent 30.6, FiberContent 6.7, SugarContent 10.5, ProteinContent 27.2

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