Sesame Chicken Wraps Recipes

SLOW-COOKER TERIYAKI-SESAME-CHICKEN WRAPS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
• Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.

PERFECT SESAME CHICKEN

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

SESAME CHICKEN VEGGIE WRAPS

Steps:

• Cook edamame according to package directions. Drain; rinse with cold water and drain well. Whisk together dressing ingredients., In a large bowl, combine remaining vegetables, chicken and edamame; toss with dressing. Place about 1/2 cup mixture on each tortilla. Fold bottom and sides of tortilla over filling and roll up.

SESAME CHICKEN WRAPS

Steps:

• In a small bowl, combine chicken and 1/4 cup salad dressing. Spoon over tortillas. Top with bean sprouts, carrot, pepper and onion. Drizzle with remaining dressing; roll up and secure with toothpicks.

SESAME CHICKEN WRAPS

Steps:

• Heat oil in a large skillet over medium-high heat. Toss in chicken, sesame seeds, garlic salt, and pepper; cook and stir in hot oil until no longer pink, 3 to 4 minutes. Add broccoli, onion, and ginger. Cook until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Meanwhile, combine sugar, peanut butter, soy sauce, water, and garlic in a small saucepan over medium-low heat. Cook sauce, stirring frequently, until sugar is dissolved, about 3 minutes.
• Assemble the wraps using the tortillas, chicken-broccoli mixture, cooked rice, and peanut sauce.

GRILLED CHICKEN LETTUCE WRAPS WITH SESAME MISO SAUCE

Steps:

• Combine the water, soy sauce, brown sugar, mirin and garlic to a 1 gallon freezer bag and shake to mix well. Add the chicken, then seal the bag, pressing out as much air as you can. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
• While the chicken marinates, put the cucumbers in a bowl and sprinkle with the salt. Toss to coat evenly and let it stand for 30 minutes. When the cucumbers have started turning translucent, grab use your hands to squeeze out as much water as possible. The more water you squeeze out, the crunchier the pickles will be.
• To make the sauce, add the miso, ground sesame seeds, yuzu juice, and water to a bowl and whisk to combine.
• Remove the chicken from the marinade and discard the marinade. Get a charcoal grill going and grill the chicken, skin side down, until the skin is golden brown and crisp. If the chicken starts burning, move it over to the cooler side of the grill. Flip the chicken over and continue grilling until the chicken is cooked through (165 degrees F on an instant-read thermometer). Transfer the chicken to a cutting board and chop it into chunks.
• To make the lettuce wraps, have each person grab a leaf of lettuce and add a spoonful of grilled chicken. Top with some pickled cucumbers and drizzle with a little sesame miso sauce. Wrap and enjoy!