Asian Chicken Salad Wraps Recipe 455

Steps:

• Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
• Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
• Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
• Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.

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:

• In a large bowl, combine the chicken, onions, cabbage, and carrot.
• For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
• Pour the dressing over the chicken and vegetables and toss to coat well.
• Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

Steps:

• Stir together chicken salad, snow peas, rice noodles and ginger. Spread each wrap with 1/2 cup chicken salad mixture; sprinkle each with 1 tablespoon cilantro. Roll up tightly, and cut in half and serve! Southern Living May 2013

Steps:

• Sauce: Whisk ingredients, set aside.
• Wraps: Make instant Brown Rice as package directs, omitting butter.
• Cook beef, garlic and ginger in large nonstick skillet over medium high heat for 3 minutes. Add red pepper strips, cook minute more until heated. Remove from heat stir in scallions and hoisin sauce.
• Divide rice then beef mixture among the lettuce leaves, Top with radish sprouts, drizzle sauce on top.

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:

• whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
• Set aside.
• Preheat oven to 325.
• Wrap tortillas in foil and heat in oven for 10 minutes to 15 minutes, until softened and heated through.
• Keep warm.
• Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl.
• Add 1/3 cup of the reserved dressing;toss to coat.
• Set out chicken micture, tortillas and remaining dressing for diners to assemble wraps at the table.
• Serve immediately.