Prep 30 mins
Cook 8 mins
We eat a lot of wraps and this is one of my favorites.
- 1⁄3 cup oyster sauce
- 2 tablespoons orange marmalade
- 2 tablespoons soy sauce
- 2 teaspoons orange zest
- 4 teaspoons grated fresh ginger
- 2 teaspoons cornstarch
- 2 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 1 cup thinly sliced green bell pepper
- 2 cups firmly packed shredded cabbage
- 1 (8 ounce) can water chestnuts, drained and sliced
- 1 lb salmon fillet, cut into 1 inch cubes
- 1 teaspoon Chinese five spice powder
- kosher salt
- 1 1⁄2 cups cooked long-grain rice, warm
- 1⁄2 cup chow mein noodles
- 4 (10 inch) flour tortillas
- In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
- In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Add the garlic; sauté for 30 seconds.
- Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
- Add in the oyster sauce mixture and stir to combine.
- Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
- Clean out the skillet and return to the stove.
- Add in the remaining 1 tablespoon olive oil over medium-high heat.
- Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
- Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
- Add the vegetables and rice to the salmon; stir gently.
- Fold in the chow mein noodles; season with additional salt and pepper if desired.
- Spoon mixture onto each tortilla; roll-up/wrap burrito style.
- Serve immediately.
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!