Chicken Cabbage Wraps Recipes

CRISPY CABBAGE AND CHICKEN WRAPS

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.
• Stir in coleslaw mix and caraway seed. Reduce heat to medium; cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.
• Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.

THAI CHICKEN WRAPS

Steps:

• In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
• In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe.
• Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe.

CABBAGE WRAPS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

BUFFALO CHICKEN WRAPS

Steps:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

ASIAN CHICKEN CABBAGE ROLLS

Steps:

• Using sharp knife, remove core from cabbage.
• In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
• With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
• Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
• Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
• Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
• Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
• Remove from heat; stir in rice.
• Let cool slightly.
• Stir in egg.
• Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
• Spoon about 1/3 cup filling onto each leaf.
• Fold end and sides over filling; roll up.
• Place rolls in single layer in large casserole dish.
• Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
• Pour over cabbage rolls.
• Cover and bake in 350°F oven for 40 minutes.
• Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.

ASIAN CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.