ASIAN CHICKEN WRAPS
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
Categories Main Course
Time 30m
Number Of Ingredients 15
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 CHICKEN SALAD WRAPS
Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They'll be a yummy, nutritious lunch or dinner any time of year. -Jason Brannon, Conway, Arkansas
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 370 calories, Fat 13g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 503mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
FRESH ASIAN CHICKEN SALAD WRAPS
Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.
Provided by HokiesMom
Categories Lunch/Snacks
Time 20m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the chicken, onions, cabbage, and carrot.
- For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
- Pour the dressing over the chicken and vegetables and toss to coat well.
- Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.
Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 0.9, Sodium 476.2, Carbohydrate 34.5, Fiber 1.2, Sugar 7.1, Protein 5.3
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