CRUNCHY ASIAN CHICKEN WRAPS
Toasted sesame dressing and crunchy veggies give these quick and easy chicken wraps their Asian-inspired appeal.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressings in large bowl.
- Add lettuce, chicken, carrots and onions; mix lightly.
- Spoon onto tortillas; roll up.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
ASIAN CHICKEN CRUNCH WRAPS
My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 519 calories, Fat 21g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 1250mg sodium, Carbohydrate 66g carbohydrate (19g sugars, Fiber 7g fiber), Protein 19g protein.
ASIAN CRISPY CHICKEN WRAP
A blend of Asian seasoning and peanut butter create a sauce that is a perfect highlight to this exotic wrap. Easy to prepare, it's stuffed full of vegetables and Tyson® Crispy Chicken Strips. Yum!
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 Servings
Number Of Ingredients 15
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
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ASIAN CHICKEN WRAPS {WITH THAI PEANUT SAUCE}
From wellplated.com
4.8/5 (13)Total Time 30 minsCategory Main CourseCalories 586 per serving
- 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.
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