Chinese Chicken Wrap Recipes

Steps:

• In a mixing bowl, add the soy sauce, sherry, garlic, ginger, and red pepper flakes; stir to combine.
• Add the chicken; toss to coat; marinate for 15 minutes.
• Let the oil heat in a big non-stick skillet over medium heat.
• Add the celery, carrot, and onion.
• Add in 1/2 teaspoon Kosher salt or to taste; cook vegetables, stirring frequently, for 5-7 minutes or until tender.
• Transfer the vegetables to a bowl.
• Clean out the skillet and return to stove burner.
• Heat the skillet over high heat.
• Sprinkle the cornstarch over the chicken and add the chicken to the skillet.
• Stir-fry for 3-4 minutes or until the chicken is cooked and the pan juices have thickened.
• Add the vegetables, green onion, cashews, and hoisin sauce to the skillet; stir to combine.
• Line each tortilla with a lettuce leaf.
• Spoon chicken mixture onto lettuce.
• Wrap up burrito style and serve immediately.

Steps:

• Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Steps:

• Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
• Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
• Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul

Steps:

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

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:

• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
• Add mushrooms and cook another minute or two.
• Add salt and pepper to season, then garlic and ginger. Cook a minute more.
• Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
• Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
• Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
• Add wedged oranges to platter to garnish.
• To eat, pile spoonfuls into lettuce.

Steps:

• Cut chicken into 1"x1" pieces.
• Place in a shallow pan. Sprinkle green onions on top.
• Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
• Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
• Bake at 450º for 12 minutes.

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.

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.

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:

• Unwrap lettuce into "cups" and wash thoroughly.
• Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
• Prepare (chop) your chicken and vegetables as you wait.
• Once the noodles are done, remove and set aside.
• If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
• Add chicken, stir fry until no longer pink.
• Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
• While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
• Add the soy sauce mixture to the pan. Fry for about 2 minutes.
• Add the hoisin sauce and chili paste.
• Add the scallions, coriander and peanuts.
• Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
• If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

Steps:

• Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
• Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
• Cut paper or foil pieces into 6-inch squares.
• Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
• Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
• If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
• DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
• When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
• Drain on paper towels. Continue deep-frying the rest of the packets.
• Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
• OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

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:

• 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.