Asian Fish and Vegetable Wrap

READY IN: 38mins
Recipe by ratherbeswimmin

We eat a lot of wraps and this is one of my favorites.

Top Review by Aunt Cookie

This was really good! The orange flavor from the marmalade and zest gave it a really interesting flavor (in a good way). I followed the recipe as directed, except that I accidentally left out the water chestnuts. This made 6 wraps for us rather than 4, but the tortillas may have been smaller than called for in the recipe (ours were "tortilla-sized", which I think was less than 10 inches). We still have some of the salmon left over, too, so I might not use a full lb. of it next time I make this. Thanks for sharing this recipe!

Ingredients Nutrition


  1. In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
  2. In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
  3. Add the garlic; sauté for 30 seconds.
  4. Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
  5. Add in the oyster sauce mixture and stir to combine.
  6. Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
  7. Clean out the skillet and return to the stove.
  8. Add in the remaining 1 tablespoon olive oil over medium-high heat.
  9. Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
  10. Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
  11. Add the vegetables and rice to the salmon; stir gently.
  12. Fold in the chow mein noodles; season with additional salt and pepper if desired.
  13. Spoon mixture onto each tortilla; roll-up/wrap burrito style.
  14. Serve immediately.

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