Quick Asian Style Wrap Sandwiches Recipes

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ASIAN WRAPS



Asian Wraps image

This recipe is just like any other Asian wrap, but with more delicious and healthy flavor. Instead of ordering Chinese, you'll be making these yourself! -Melissa Hansen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 4h

Yield 1 dozen.

Number Of Ingredients 12

2 pounds boneless skinless chicken breast halves
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
1/4 cup honey
2 tablespoons minced fresh gingerroot
2 tablespoons sesame oil
1 small onion, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
12 round rice papers (8 inches)
3 cups broccoli coleslaw mix
3/4 cup crispy chow mein noodles

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.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 337mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

QUICK ASIAN-STYLE WRAP SANDWICHES



Quick Asian-Style Wrap Sandwiches image

I have never had Moo Shu or Kung Pao or any of that, however this is what I imagine they taste like. This is a nice fast lunch.

Provided by MommyMakes

Categories     Lunch/Snacks

Time 9m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon sesame oil
2 teaspoons minced garlic
2 tablespoons torn fresh cilantro
3 cups mixed cabbage and carrot coleslaw mix
6 ounces diced chicken breasts or 1 shredded chicken breast
3 tablespoons hoisin sauce
2 tablespoons peanut sauce, spicy
1 -2 tablespoon soy sauce
6 flour tortillas

Steps:

  • Heat oil in medium skillet. Add garlic, cilantro and cole slaw mix. Saute until cabbage is wilted and reduced.
  • Add chicken and sauces and stir until mixed through and hot.
  • Microwave tortillas for 30 seconds.
  • Divide filling between tortillas and roll up burrito style. Enjoy!

Nutrition Facts : Calories 183.3, Fat 7.5, SaturatedFat 1.7, Cholesterol 18.4, Sodium 505.8, Carbohydrate 19.4, Fiber 1.2, Sugar 2.8, Protein 9

ASIAN CRISPY CHICKEN WRAP



Asian Crispy Chicken Wrap image

A blend of Asian seasoning and peanut butter create a sauce that is a perfect highlight to this exotic wrap. Easy to prepare, it's stuffed full of vegetables and Tyson® Crispy Chicken Strips. Yum!

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 15

1-¼ pounds Tyson® Crispy Chicken Strips
½ cup peanut butter, creamy
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sriracha sauce
1 teaspoon sesame oil
½ cup vegetable oil
2 teaspoons sesame seeds
4 flour tortillas, 10-inch
4 Romaine lettuce leaves
1 orange, segmented
1 cup Napa cabbage, shredded
1 cup carrot, shredded
½ red bell pepper, thinly sliced
2 green onions, white part only, sliced

Steps:

  • 1.Heat Crispy Chicken Strips according to package directions. 2.Make peanut butter sauce by combining peanut butter, vinegar, soy and sriracha sauces in a mixing bowl. Slowly whisk in sesame and vegetable oils until well combined. Stir in sesame seeds and set aside. 3.Assemble wraps by spreading 2 tablespoons of sauce on each tortilla and layering with Romaine, chicken strips, ¼ of each of the orange segments, cabbage, carrots, bell peppers and green onions. Fold the bottom of the tortilla over the filling, fold in the sides and roll tightly. - Remember to wash hands and surfaces before preparing food

QUICK ASIAN LETTUCE WRAPS



Quick Asian Lettuce Wraps image

After many attempts and searching for recipes, I have ended up with this one. Easy to do and great as a summer meal outside. Try different versions by alternating optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts. The possibilities are endless!

Provided by SMACPRODUCTIONS

Categories     Appetizers and Snacks     Wraps and Rolls

Time 47m

Yield 4

Number Of Ingredients 13

4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
½ teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
¼ teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

Steps:

  • In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
  • Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
  • To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Nutrition Facts : Calories 836.2 calories, Carbohydrate 95.5 g, Cholesterol 73.9 mg, Fat 31 g, Fiber 8 g, Protein 45.8 g, SaturatedFat 8.3 g, Sodium 773.7 mg, Sugar 8.6 g

ASIAN STREET SANDWICH



Asian Street Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 5h45m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
2 tablespoons oyster sauce
1 teaspoon chili garlic sauce
2 tablespoons crushed garlic
1/2 teaspoon sesame oil
1 pound pork roast, sliced 1/8-inch thick
1/4 cup rice wine vinegar
1/4 cup mirin
1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
2 tablespoons olive oil
6 (6-inch) long sub rolls, split
1/2 cup mayonnaise
2 tablespoons hot sauce (recommended: Sriracha)
3 tablespoons oyster sauce
1 head romaine lettuce, leaves separated
Cilantro sprigs

Steps:

  • In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
  • Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
  • Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
  • In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
  • Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
  • Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.

ASIAN-STYLE CHICKEN WRAPS



Asian-Style Chicken Wraps image

We cooked the rotisserie chicken in step 1 to warm the meat and crisp the skin. If roasting your own chicken, continue cooking it until skin is very dark, 10 to 15 minutes more.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 4

1 cooked chicken (about 2 1/2 pounds)
8 store-bought crepes (4 1/2-ounce package)
2/3 cup hoisin sauce
6 scallions, slivered

Steps:

  • Preheat oven to 400 degrees. Place cooked chicken on a rimmed baking sheet; roast until skin is very dark and crispy, 20 to 25 minutes. Transfer to a cutting board. When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin.
  • Stack crepes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds.
  • Trim roots and ends from scallions and discard. Wash well, and dry with paper towel. Cut crosswise into 3-inch pieces. Slice pieces lengthwise as thinly as possible.
  • Pour hoisin sauce into a small serving dish; arrange sauce, crepes, chicken, and scallions on a platter. Let guests assemble wraps.

ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!

Provided by Rachel Castro

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 13

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Steps:

  • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  • Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g

CRUNCHY ASIAN CHICKEN WRAPS



Crunchy Asian Chicken Wraps image

Toasted sesame dressing and crunchy veggies give these quick and easy chicken wraps their Asian-inspired appeal.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 7

1/4 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. MIRACLE WHIP Dressing
4 cups shredded lettuce
2 cups chopped cooked chicken
1 large carrot, shredded
1 green onion, thinly sliced
4 flour tortillas (10 inch)

Steps:

  • Mix dressings in large bowl.
  • Add lettuce, chicken, carrots and onions; mix lightly.
  • Spoon onto tortillas; roll up.

Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

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