Asian Fish And Vegetable Wrap Recipes

ASIAN FISH WRAP

Steps:

• Bake Janes ultimates Panko Breaded Fillet of Sole according to package directions.
• Meanwhile whisk canola, ginger, garlic, sugar, sesame oil, vinegar and salt together in a small bowl.
• In a larger bowl, add in coleslaw, red pepper and green onion and toss with dressing.
• Mix the mayonnaise with the Sriracha.
• When the fish is baked, slice in half lengthwise. Spread on some of the Sriracha mayo on each tortilla and top with the fish and then the slaw. Wrap up with a toothpick and serve immediately.

ASIAN-STYLE GROUND BEEF CABBAGE WRAPS

Steps:

• Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
• Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
• Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.

ASIAN WRAPS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

PAN-ASIAN CHICKEN AND VEGETABLE LETTUCE WRAPS

Steps:

• For dipping sauce:
• Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
• For wraps:
• Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. (Dipping sauce and stir-fry sauce can be made 1 day ahead. Cover separately and refrigerate.)
• Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. Using slotted spoon, transfer chicken slices to bowl. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet. Add sliced red onion, red bell pepper strips, and carrot strips; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Return chicken slices to skillet. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.
• Arrange romaine lettuce leaves on serving platter. Divide stir-fry mixture among leaves. Sprinkle with chopped green onions and serve, passing dipping sauce separately.
• *Unseasoned rice vinegar and mirin (sweet Japanese rice wine) are available at Japanese markets and in the Asian foods section of some supermarkets.

ASIAN FISH AND VEGETABLE WRAP

Steps:

• 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.

MEXICAN FISH WRAPS

Steps:

• Sprinkle the lime zest over the pieces of fish, then season. Dip the fish into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the fish with 2 squirts oil, then grill for 2 mins. Flip them over, spray with more oil, then grill for a further 2 mins until the fish is cooked and the breadcrumbs are golden and crispy.
• Squeeze the lime juice into the tzatziki and stir. Warm the tortillas according to pack instructions. To assemble the wraps, place a handful of cabbage or lettuce onto the top two-thirds of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.

ASIAN VEGETABLE AND CHICKEN WRAP

Steps:

• Heat a medium saute pan over medium high heat and add the vegetables.
• Stir-fry for about 1 minute and add the Sesame Dressing. Cook another 2 minutes.
• Remove from heat and set aside.
• Slice the chicken into strips and add to the vegetables and toss.
• Lay the tortillas on a cutting board.
• Divide the filling among the tortillas.
• Top with sunflower sprouts.
• Fold in the sides of the wrappers and begin folding from the bottom to form the wrap.
• Cut each wrap in half and serve.

ASIAN CHICKEN VEGETABLE WRAP

Steps:

• Slice the chicken into thin and long pieces.
• In a bowl, mix all the ingredients for the marinade together.
• Add the chicken and toss well.
• Leave to marinate for an hour (preferably a night).
• Heat some sesame oil in a frying pan and fry the meat with the marinade for 10 mn.
• Meanwhile, heat some sesame oil in another pan and fry the onions. Add the carrots, the sesame seeds, the cumin, a splash of soya sauce and let it cook for 10 mn at medium heat.
• Remove the spring green leaves from the centre, wash gently and shred.
• Blanche the leaves for about 3 minutes in boiling water until they soften and drain them.
• Wrap some carrot mix and slices of chicken in a leaf.

ASIAN MEATLESS WRAPS

Steps:

• Microwave patties according to package directions. Meanwhile, combine coleslaw mix and dressing; set aside. , Cut patties in half; place two halves off center on each tortilla. Top with 3 tablespoon coleslaw mixture, 2 tablespoons chow mein noodles and 1 tablespoon almonds. Fold sides and ends over filling and roll up.,