Make This Ultimate Asian Chicken Wrap Recipes

ASIAN CHICKEN CRUNCH WRAPS

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.

ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!

Steps:

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

ASIAN CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.

ASIAN CRISPY CHICKEN WRAP

Steps:

• 1.Heat Crispy Chicken Strips according to package directions. 2.Make peanut butter sauce by combining peanut butter, vinegar, soy and sriracha sauces in a mixing bowl. Slowly whisk in sesame and vegetable oils until well combined. Stir in sesame seeds and set aside. 3.Assemble wraps by spreading 2 tablespoons of sauce on each tortilla and layering with Romaine, chicken strips, ¼ of each of the orange segments, cabbage, carrots, bell peppers and green onions. Fold the bottom of the tortilla over the filling, fold in the sides and roll tightly. - Remember to wash hands and surfaces before preparing food

ASIAN CHICKEN WRAPS

Steps:

• In 12-inch skillet, place hot water, seasoning mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is absorbed. If not absorbed, increase heat to medium, and cook uncovered 2 minutes longer.
• Increase heat to medium. Stir in coleslaw blend, chicken and bell pepper. Push rice mixture to side of skillet. Heat 1 tablespoon oil in other side of skillet. Scramble eggs in oil until cooked; remove from heat. Stir eggs into rice mixture.
• Heat tortillas as directed on package. Spoon about 3/4 cup rice mixture down center of each tortilla; sprinkle with green onions. Roll up.

ASIAN CHICKEN WRAPS

Steps:

• In a medium bowl, wisk together peanut butter, water, lemon juice, soy sauce, garlic, sesame oil, ginger, and hot pepper sauce. Set aside.
• In a large bowl, mix together chicken, red pepper, cucumber, and scallions. Mix in 1 1/2 cups of the peanut sauce. Reserve any remaining sauce.
• Heat tortillas following package directions. Place about 1 cup of the chicken mixture on each tortilla and roll up. Serve any additional sauce on the side.

ASIAN CHICKEN WRAP

Steps:

• Make the sauce first, by combining the yogurt, mayo, brown sugar, soy sauce, mustard, sesame oil and chili sauce and stir until well blended.
• To make each wrap, place 2 cabbage leaves on 1 wrap, then layer with a quarter of the chicken and peppers.
• Drizzle with 2 T. of the sauce.
• Top with an additional cabbage leaf.
• Roll the wrap and serve or wrap in some foil to go!