Oriental Wrap Quick Food

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.

ORIENTAL WRAP - QUICK

Steps:

• Prepare rice mix according to package directions.
• While rice is cooking, heat oil in a small frypan.
• Saute ginger, garlic and mushrooms until tender.
• Fold into rice mixture.
• Lay tortilla flat and line with letuce leaves.
• Divide rice veggie mixture into 4 equal parts; spreading on top of lettuce.
• Lay chicken strips and green onions on top of rice.
• Sprinkle with soy sauce.
• Wrap tortilla ends in and roll up.
• Serve immediately with a ginger conserve or your favourite fresh veggie salsa topping.

HOISIN WRAPS

Steps:

• Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
• Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.

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.

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.