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    You are in: Home / Recipes / Asian Chicken Wrap Recipe
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    Asian Chicken Wrap

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Mirj's Note:

    My daughter has a friend with a Filipina caregiver for her grandfather. The last time she was at her house they made these together. It's a fun thing to make with your kids, and pretty good to eat, as well!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove and discard the skin from the chicken.
    2. 2
      Pull the chicken from the bone and shred the meat, with your fingers or 2 forks, into long shreds no more than 1/4 inch wide (this should go quickly; if it seems slow, just use a knife to cut the chicken into long, thin pieces).
    3. 3
      Put the chicken in a large bowl.
    4. 4
      Seed the peppers and cut them into long strips (similar to the chicken shreds).
    5. 5
      Put them in the bowl along with lettuce or cabbage.
    6. 6
      In a small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly.
    7. 7
      Add soy sauce, red pepper flakes, sugar and ginger.
    8. 8
      Stir to blend.
    9. 9
      Stir the dressing into the chicken.
    10. 10
      Taste and add salt and pepper if you like.
    11. 11
      Warm the tortillas directly over a gas flame or in a dry skillet on an electric burner.
    12. 12
      Warming each should take about 15 to 30 seconds.
    13. 13
      Turn the tortilla over and over again until it is warm and pliable.
    14. 14
      Stack and repeat until finished.
    15. 15
      Divide filling among tortillas (about 1 cup each), placing filling in a wide strip a little below the center of the tortilla.
    16. 16
      Fold each edge over the sides of the filling, then fold up the bottom and roll to enclose the filling entirely.
    17. 17
      You can make these hours ahead, wrapping them tightly in plastic wrap.

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    Ratings & Reviews:

    • on March 30, 2004

      45

      Very good. I used chicken breast that I made.I used only 1 red pepper and found not to even use it all. And cut the oil in half. And I would say cilantro is a must!This is a great recipe to play with. I had two wraps the second one I added leftover Lemon Rice Lemon Rice to it. Yummy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2009

      55

      This was a great dinner! Had some leftover spicy chicken and it tasted great with the seasoning and wheat flower tortilla. Will definitely make it in the future

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2006

      25

      I'm sorry. I tried this because of the high reviews, but I found it a bit bland.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Asian Chicken Wrap

    Serving Size: 1 (230 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 507.1
     
    Calories from Fat 319
    62%
    Total Fat 35.4 g
    54%
    Saturated Fat 7.7 g
    38%
    Cholesterol 86.2 mg
    28%
    Sodium 795.9 mg
    33%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.1 g
    12%
    Protein 26.4 g
    52%

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