Asian Salad Wraps Recipes

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:

• Whisk together hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.
• Cook noodles according to package instructions; drain. Combine noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.
• Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1 1/2 minutes. Lay the wrapper flat on a paper towel or a piece of parchment paper. Cover with another paper towel or piece of parchment paper. Repeat with 2 more wrappers. Lay the wrappers flat on a clean work surface.
• Place 1 lettuce leaf (or part of a leaf) on top of 1 wrapper so that the top edge of the leaf extends over top edge of wrapper. Top with a mix of bell peppers, jicama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.
• Fold the bottom two-thirds of the wrapper up over the filling. Fold 1 side over the filling and roll up tightly, being careful not to tear the wrapper. Gently tie a chive around the middle of the wrap to hold it together. Transfer to a large platter; cover with a damp paper towel. Repeat with remaining wrappers and filling, working 3 at a time.
• Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

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 medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

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.

Steps:

• Spray a large skillet with the non-stick cooking spray.
• Over medium-high heat, saute and stir chicken for 2 minutes.
• Add ginger, garlic, and pepper flakes and saute and stir occasionally for 2 minutes.
• Add teriyaki sauce and stir to combine (if too thick, add 2 tablespoons water).
• Add cole slaw mix and green onions; saute and stir for 4 minutes or until chicken is no longer pink and cabbage is crisp-tender.
• On each tortilla, spread 2 teaspoons of fruit spread.
• Spoon chicken mixture down the center of the tortillas.
• Roll up and enjoy.