Asian Chicken Crunch Wraps Recipes

ASIAN CHICKEN WRAPS

Asian Chicken Wraps image

Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.

Provided by Erin Clarke / Well Plated

Time 30m

Number Of Ingredients 15

Ingredients

1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Sriracha (or similar spicy chili sauce)
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1 pound boneless, skinless chicken breasts
1 tablespoon canola oil (or grapeseed oil, divided)
2 cups broccoli slaw
1 cup shelled edamame (thawed if frozen)
1/2 cup shredded carrots
1/2 cup finely chopped green onions
1/4 cup dry roasted salted peanuts (chopped)
Chopped fresh cilantro (to taste)
4 whole wheat tortillas

Steps:

In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

Nutrition Facts : TransFat 1 g, ServingSize 1 of 4, Calories 586 kcal, Carbohydrate 47 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 73 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 18 g

ASIAN WRAPS

Asian Wraps image

This recipe is just like any other Asian wrap, but with more delicious and healthy flavor. Instead of ordering Chinese, you'll be making these yourself! -Melissa Hansen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 4h

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 pounds boneless skinless chicken breast halves
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
1/4 cup honey
2 tablespoons minced fresh gingerroot
2 tablespoons sesame oil
1 small onion, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
12 round rice papers (8 inches)
3 cups broccoli coleslaw mix
3/4 cup crispy chow mein noodles

Steps:

Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 337mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

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