Chicken Napa Cabbage Wraps Food

CHICKEN AND NAPA CABBAGE STIR FRY

Steps:

• Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
• Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
• Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.

ASIAN CRISPY CHICKEN WRAP

Steps:

• 1.Heat Crispy Chicken Strips according to package directions. 2.Make peanut butter sauce by combining peanut butter, vinegar, soy and sriracha sauces in a mixing bowl. Slowly whisk in sesame and vegetable oils until well combined. Stir in sesame seeds and set aside. 3.Assemble wraps by spreading 2 tablespoons of sauce on each tortilla and layering with Romaine, chicken strips, ¼ of each of the orange segments, cabbage, carrots, bell peppers and green onions. Fold the bottom of the tortilla over the filling, fold in the sides and roll tightly. - Remember to wash hands and surfaces before preparing food

CHICKEN FAJITAS WITH CRUNCHY LIME CABBAGE AND AVOCADO

Steps:

• Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
• Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
• Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
• Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
• Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

ASIAN CHICKEN CABBAGE ROLLS

Steps:

• Using sharp knife, remove core from cabbage.
• In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
• With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
• Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
• Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
• Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
• Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
• Remove from heat; stir in rice.
• Let cool slightly.
• Stir in egg.
• Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
• Spoon about 1/3 cup filling onto each leaf.
• Fold end and sides over filling; roll up.
• Place rolls in single layer in large casserole dish.
• Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
• Pour over cabbage rolls.
• Cover and bake in 350°F oven for 40 minutes.
• Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.

CABBAGE WRAPS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.