Asianchickenwrap Recipes

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.

Steps:

• Preheat oven to 400 degrees. Place cooked chicken on a rimmed baking sheet; roast until skin is very dark and crispy, 20 to 25 minutes. Transfer to a cutting board. When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin.
• Stack crepes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds.
• Trim roots and ends from scallions and discard. Wash well, and dry with paper towel. Cut crosswise into 3-inch pieces. Slice pieces lengthwise as thinly as possible.
• Pour hoisin sauce into a small serving dish; arrange sauce, crepes, chicken, and scallions on a platter. Let guests assemble wraps.

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

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.

Steps:

• Mix dressings in large bowl.
• Add lettuce, chicken, carrots and onions; mix lightly.
• Spoon onto tortillas; roll up.

Steps:

• Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

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.

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!

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.

Steps:

• Heat grill to medium heat.
• Brush chicken with dressing. Grill 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup barbecue sauce for the last few minutes. Cut into strips.
• Spoon remaining barbecue sauce down centers of tortillas; top with chicken, cheese, carrots and cilantro. Fold in opposite sides of tortillas, then roll up burrito-style.
• Grill, seam sides down, 8 to 9 min. or until golden brown, turning after 5 min.