Chinese Chicken Wraps

This is an incredibly easy recipe for Chinese Chicken Wraps.  Think: Chinese Chicken Salad deconstructed into a wrap.  So good.

If I’m out and there’s Chinese Chicken Salad on the menu, 9 times out of 10, I will order it.  There’s something about the mix of greens, chicken and crispy wontons that gets me salivating every single time.  What better way to eat your salad than in a wrap?  No fork, easy to pack.  It’s a two-fer.

I’ve recently partnered with Toufayan Bakeries to bring you some deliciousness using their wraps, pitas, and gluten-free product lines.  If you follow me on Instagram then you probably saw this photo:

This is just the top layer of goodies.  It was packed with wraps and pitas and chips and cookies and more wraps (gluten-free) and more pitas and smart bagels and sea salt caramel pita chips (WHAT?).  I have a recipe idea for the pita chips that I think you’re going to LOVE.  Be on the lookout soon for that.

My kids have had a hay day going through this box and have demolished several items, including, but not limited to, COOKIES.  When I told them I was going to make Chinese Chicken Wraps, they were like “awe mom” [insert whiny voices here] until they saw this:

And then it was all questions about how much longer until they were finished while buzzing around me like little bees.  I love it when that happens.  The general consensus was that I should make these wraps every day for their school lunch.  The husband also agreed that there should be one extra one made for him as well.  So I guess you can say that this recipe is a keeper.  I hope you give it a try and love it as much as we did.  Here’s the recipe.  Enjoy!

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Chinese Chicken Wraps

Prep 10 mins

Cook 20 mins

Total 30 mins

Yield 4 servings

A quick recipe for Chinese Chicken Wraps. Like the salad only in wrap form.

Ingredients

• 4 Toufayan Wraps
• 5 wonton wrappers, sliced into strips
• 2 chicken breasts
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• cooking spray
• 3 cups romaine lettuce, coarse chopped
• 1 cup shredded red cabbage
• 2 carrots, peeled and cut into matchstick sized pieces
• 2 mandarin oranges, peeled and sectioned
• 2 scallions, sliced

For the Dressing:

• 1/4 cup mayonnaise
• 1 tablespoon sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon sesame oil

Instructions

1. Preheat oven to 425º F. Spray a rimmed baking sheet with cooking spray and add wonton strips. Toss to coat in cooking spray. Bake 5 minutes, or until starting to lightly brow and get crisp. Remove and set aside.
2. Increase oven to broil. Spray same rimmed baking sheet with cooking spray and add chicken breasts. In a small bowl mix together the soy sauce and 1/2 teaspoon sesame oil. Brush chicken breasts on both sides and broil until golden and cooked through, turning once, about 10-15 minutes. Remove and allow to cool slightly. Dice and place in a bowl. Set aside.
3. In a 1/2 pint mason jar add the dressing ingredients and cap. Shake vigorously until dressing is combined. Pour over chicken and stir to coat.
4. Lay 1 wrap on a work surface and add 1/4 of each: prepared chicken, romaine, carrots, cabbage, mandarins, scallions and wonton chips. Fold edges in and roll to make the wrap. Repeat with remaining wraps. Serve immediately.

Courses Main Course

Dislaimer: I am in a paid working relationship with Toufayan Bakeries and was given product to create a recipe.  All opinions are my own.