Chinese Chicken Wrap Recipes

ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!

Steps:

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

MAKE THIS ULTIMATE ASIAN CHICKEN WRAP RECIPE

Steps:

• In a bowl add the ingredients for the sauce and mix well.
• In a wok/pan, add oil, when it's hot, add ginger, garlic, onion, and saute till soft.
• Add minced chicken and stir to separate the chicken and cook evenly.
• Add sauce mix and mix well.
• Cook this till chicken is cooked well and sauce is mostly dried.
• Add the sesame seeds, spring onion greens, red pepper flakes.
• Arrange the lettuce cups/leaves and place two to three tablespoons of chicken on each leaf and serve.

ASIAN CHICKEN WRAPS

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.

CHINESE CHICKEN LETTUCE WRAPS

Steps:

• In a small bowl, whisk together the soy sauce, hoisin sauce, rice wine vinegar, brown sugar and crushed red chili flakes (optional). Set the sauce aside.
• In a large sauté pan set over medium-high heat, add the oil. Once the oil is hot, add the garlic and ginger and cook, stirring constantly, until golden and fragrant, about 2 minutes.
• Add the shallots and cook, stirring constantly, for 3 minutes.
• Add the ground chicken and using a spatula, break it apart into pieces. Continue cooking until it is cooked through and no longer pink, 5 to 7 minutes.
• Stir in the water chestnuts then stir in the sauce and cook, stirring occasionally, for 3 minutes.
• Remove the mixture from the heat then stir in the cilantro and scallions and taste and season it with salt and pepper.
• Divide the chicken mixture among the lettuce cups then garnish with chopped nuts and serve.
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CHINESE STYLE CHICKEN WRAPS WITH CABBAGE & ORANGE SLAW | 2 SERVINGS

Steps:

• Wash and dry produce.
• Dice chicken into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel mandarin orange and separate into segments.
• In a medium bowl, combine chicken, scallion whites, peanuts, mayonnaise, chili sauce, half the cabbage, half the carrots, salt, and pepper.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. Divide chicken filling between tortillas. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
• In bowl used for filling, toss scallion greens, orange segments, remaining cabbage, and remaining carrots with sesame dressing.
• Halve wraps on a diagonal; divide between plates. Serve slaw on the side.

ASIAN CHICKEN CRUNCH WRAPS

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.

ASIAN CHICKEN SALAD WRAPS

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.

ASIAN WRAPS

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.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

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.

CHINESE CHICKEN WRAP

Steps:

• In a mixing bowl, add the soy sauce, sherry, garlic, ginger, and red pepper flakes; stir to combine.
• Add the chicken; toss to coat; marinate for 15 minutes.
• Let the oil heat in a big non-stick skillet over medium heat.
• Add the celery, carrot, and onion.
• Add in 1/2 teaspoon Kosher salt or to taste; cook vegetables, stirring frequently, for 5-7 minutes or until tender.
• Transfer the vegetables to a bowl.
• Clean out the skillet and return to stove burner.
• Heat the skillet over high heat.
• Sprinkle the cornstarch over the chicken and add the chicken to the skillet.
• Stir-fry for 3-4 minutes or until the chicken is cooked and the pan juices have thickened.
• Add the vegetables, green onion, cashews, and hoisin sauce to the skillet; stir to combine.
• Line each tortilla with a lettuce leaf.
• Spoon chicken mixture onto lettuce.
• Wrap up burrito style and serve immediately.