Time 15m Yield Makes 4 servings. Number Of Ingredients 7 Steps:
Mix dressings in large bowl. Add lettuce, chicken, carrots and onions; mix lightly. Spoon onto tortillas; roll up.
Time 25m Yield 4 servings. Number Of Ingredients 8 Steps:
Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.
Time 25m Yield 6 servings. Number Of Ingredients 15 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.
Time 45m Yield 8 Number Of Ingredients 9 Steps:
In 12-inch skillet, place hot water, seasoning mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is absorbed. If not absorbed, increase heat to medium, and cook uncovered 2 minutes longer. Increase heat to medium. Stir in coleslaw blend, chicken and bell pepper. Push rice mixture to side of skillet. Heat 1 tablespoon oil in other side of skillet. Scramble eggs in oil until cooked; remove from heat. Stir eggs into rice mixture. Heat tortillas as directed on package. Spoon about 3/4 cup rice mixture down center of each tortilla; sprinkle with green onions. Roll up.
Time 40m Yield 4 Number Of Ingredients 15 Steps:
Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes. Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper. Fill lettuce leaves with chicken mixture and top with reserved green onions.
Time 45m Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees. Place cooked chicken on a rimmed baking sheet; roast until skin is very dark and crispy, 20 to 25 minutes. Transfer to a cutting board. When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin. Stack crepes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds. Trim roots and ends from scallions and discard. Wash well, and dry with paper towel. Cut crosswise into 3-inch pieces. Slice pieces lengthwise as thinly as possible. Pour hoisin sauce into a small serving dish; arrange sauce, crepes, chicken, and scallions on a platter. Let guests assemble wraps.
More about “asian chicken crunch wraps recipes”
Time 15m Yield 3 serving(s) Number Of Ingredients 19 Steps:
Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through. Add the carrots, cabbage, and green onions, cooking for a few more minutes until vegetables are tender, but still have a nice crunch. In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan, along with chopped cilantro. Stir until blended in and heated through. Spoon mixture into lettuce leaves. Layer tortillas with a handful of lettuce, peanuts, snap peas, and a large spoonful of the chicken mixture. Roll tightly like a burrito and secure with a toothpick.
