Orange Chicken Wraps Recipes

ORANGE CHICKEN WRAPS

Steps:

• In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat. In another bowl, combine chicken and barbecue sauce. , Spoon 3/4 cup coleslaw mixture down the center of each tortilla; top with 1/4 cup chicken mixture. Roll up.

ORANGE CHICKEN

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

ORANGE CHICKEN WRAPS

Steps:

• In a large saucepan over medium heat, cook the ground chicken until cooked all the way through.
• Once cooked, sprinkle on your garlic salt, and mix until well combined.
• Add your orange juice, teriyaki sauce and barbecue sauce, until well combined.
• Let the mixture bubble, and thicken for about 3-4 minutes.
• Add your mandarin oranges.
• Let mixture heat up for about 4-5 minutes.
• Remove from stovetop and serve over rice, quinoa, tortillas, or lettuce shells.
• Eat and enjoy.

ORANGE BEEF LETTUCE WRAPS

Steps:

• In a small bowl, combine sauce ingredients., In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in soy sauce, orange juice, sugar, marmalade and pepper flakes. In a small bowl, mix cornstarch and water; stir into pan. Cook and stir 1-2 minutes or until sauce is thickened., Serve in lettuce leaves with rice. Top with carrots and green onions; drizzle with sauce.