Boca Asian Wraps Recipes

ASIAN LETTUCE WRAPS

Steps:

• Heat a large skillet to med-high heat. Add peanuts and stir occasionally until roasty. Remove from pan and set aside.
• Heat 1 tbsp oil in same skillet over med heat. Add garlic and sauté until softened. Add chicken, stir fry until no longer pink.
• Add onion, pepper, chestnuts and mushrooms. Sauté for 1 min.
• Meanwhile, dissolve the brown sugar in the soy sauce. Add to the vegetables in the pan. Continue to stir fry for about 2 mins.
• Add the hoisin sauce and chili paste.
• Stir in green onions and remove from heat.
• To assemble: Place noodles on the lettuce, then the stir fried meat and veggies, and top with peanuts.

ASIAN CHICKEN WRAPS

Steps:

• In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
• Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
• Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
• To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
• To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
• Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

ASIAN LETTUCE WRAPS

Steps:

• Cook crumbles, dressing and garlic in large nonstick skillet on medium heat 5 min., stirring occasionally.
• Add cabbage and onions; cook and stir 3 min. or until crumbles are heated through (160ºF) and cabbage is wilted.
• Spoon onto lettuce leaves; roll up tightly.

ASIAN WRAPS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

BOCA ASIAN WRAPS

Steps:

• Cook slaw, crumbles and hoisin sauce in covered nonstick skillet on medium-high heat 5 min. or until crumbles are heated through (160ºF), stirring occasionally.
• Spoon down centers of lettuce leaves; roll up.

BOCA TACOS

Steps:

• Cook all ingredients except tortillas in nonstick skillet on medium heat 8 to 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.
• Spoon onto tortillas; roll up.