Chicken Salad Wraps Recipes
SATAY CHICKEN SALAD WRAPS
Steps:
- Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
- While the chicken is marinating, prepare the Asian Mayonnaise.
- Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
- In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.
CHICKEN SALAD WRAPS
Great picnic or lunch sandwich, with a salsa twist. For a spicier version, add some finely chopped jalapeno chile peppers! It's a wrap!
Provided by DAWN1
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
- Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 42.5 g, Cholesterol 61.4 mg, Fat 14.8 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.2 g, Sodium 933.7 mg, Sugar 1.3 g
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