Quick and easy chicken wraps made with simple ingredients and an asian flare!
|1 cup||leftover cooked rice or Minute Rice|
|2 cups||Maple Leaf Prime Fully Cooked Chicken Strips|
|1/4 cup||General Tao Sauce or Szechuan sauce|
|1||Carrot, julienne cut|
|1||Green pepper, julienne cut|
|1/2||Cucumber, julienne cut|
|1||Small Onion, sliced|
|Rice Paper Wrappers|
|2 tbsp||Soy sauce|
|1 tbsp||Rice vinegar or Red Wine Vinegar|
|2 tbsp||General Tao Sauce or Szechuan sauce|
|Chili Flakes, to taste (optional)|
On medium heat, sauté onion. Add Maple Leaf Prime Fully Cooked Chicken Strips and heat through for approximately 3 – 4 minutes. Add general tao sauce and stir together with chicken and onion.
Using a plate with a thin layer of warm water, soak rice wraps for 10 seconds. Lay flat onto another plate. Spread rice across middle of wrap and top with Maple Leaf Prime Fully Cooked Chicken Strips mixture. Add a couple slices of the julienne carrot, green pepper and cucumber. Close wrap by folding ends in first and then roll to seal sides.
For soy sauce dip – Mix soy sauce, rice vinegar (or red wine vinegar), general tao sauce and chili flakes (optional) together. Serve in a small dish alongside the Oriental Chicken Wrap.
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