Asian Fish and Vegetable Wrap

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READY IN: 38mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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