Sweet And Sour Chicken Wraps Recipes

Steps:

• Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
• Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
• In 10-inch nonstick skillet, heat oil over medium-high heat; rotate skillet until oil covers bottom. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
• Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Heat to boiling; reduce heat. Simmer uncovered about 3 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
• To assemble wraps, spread about 1/2 cup cooked rice down center of each wrap. Top with spinach, chicken mixture, edamame and bell pepper strips. Fold in sides of wraps; roll up. Secure with toothpick or wrap in plastic wrap or foil to hold together.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
• Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
• Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
• Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
• Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
• Drizzle chicken, pineapple, and vegetables with sauce to serve.

Steps:

• Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the oil and saute the chicken until no longer pink, about 3 minutes. Season with salt and pepper. Remove the meat with a slotted spoon, reserving the fat and liquid in the pan.
• Add in the water chestnuts, mushrooms, bell peppers and sliced scallions and saute for 10 minutes. Lower the heat to medium, add in the ginger and garlic and cook until fragrant, 15 to 20 seconds. Add the hoisin, soy sauce, mirin and cooked chicken and simmer for a couple more minutes. Taste and adjust the seasoning if necessary.
• Thinly slice the reserved scallion tops. Scoop the chicken onto lettuce cups and garnish with the sliced scallions, chopped cashews, a bit of sriracha and a dash of fish sauce.

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.