Szechuan Chicken Wraps Recipes

Steps:

• Split boneless chicken in half. If too thick, pound out to make thinner.
• In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce.
• In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.
• In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken.
• Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.

Steps:

• Combine chicken, mayonnaise, green onions and celery.
• Stir in hot pepper rings, to taste.
• Divide mixture between tortillas, spread evenly.
• Line each tortilla with 4 cheese slices and lettuce.
• Roll up and slice.

Steps:

• Split boneless chicken in half. It too thick, pound out to make thinner.
• In a medium bowl, mix together radish, carrots, bean sprouts and scallions. Add Szechwan sauce.
• In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken lightly with rub. Cut the chicken into strips.
• In a large skillet over high heat, add the oil. Once hot, sear the chicken for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platte to let cool.
• Once cooled, dice or shred chicken.
• Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf or lettuce. Roll and serve.

Steps:

• In a small bowl, mix the 5 spice powder, cayenne pepper, sea salt, and black pepper together. Set aside.
• Slice the chicken breasts in half lengthwise, and pound out in between two sheets of plastic wrap. This is to ensure even cooking.
• Sprinkle on spice mixture evenly on both sides of the chicken breasts, lightly patting "rub" onto the chicken.
• Heat oil in pan over medium high/high heat and fry chicken until lightly browned. (If your breasts are pounded out thin, it should not take too long to cook.) Put a little bit of butter (about 1/2 tbsp) on the top of each chicken breast, and drizzle lemon juice as well, for extra flavor. Flip chicken breasts over to cook the other side and repeat process.
• Once the chicken has been fully cooked, remove from heat and place onto a platter and allow to rest for 10-15 minutes.
• While the chicken is resting, prepare the slaw mix. Peel and wash your carrots and daikon radish. If you have a mandolin, you may use that to slice the carrots. Otherwise, thinly slice the carrots and daikon into julienned strips.
• In another bowl, combine the carrots, daikon, diced green onions, bean sprouts, and Szechuan sauce together.
• Thinly slice the chicken breasts. You can either slice them into strips or dice them, depending on your preference.
• Arrange a little of the slaw mix and the chicken onto each bib lettuce cup. If you are unable to find bib lettuce, you can try using regular iceberg lettuce cups instead.
• If you are serving this as an appetizer, it should serve about 4-6 people.