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
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.
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.
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.
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.
Recipe by Farmgirl Gourmet at https://www.farmgirlgourmet.com/2015/03/chinese-chicken-wraps.html