Schlotzskys Asian Chicken Wrap Recipes

SCHLOTZSKY'S ASIAN CHICKEN WRAP

Steps:

• Make Japanese Tonkatsu sauce:.
• In small sauce pan combine catsup, Worcestershire sauce, sake, ginger, garlic and sugar.
• Bring to a boil over medium heat for 25-30 minutes, stirring occasionally, skimming off any foam.
• Sauce will keep in the refrigerator for up to 4 weeks.
• Marinate chicken breast in 1/2 cup of Tankatsu sauce.
• Grill chicken and finely chop.
• Build Wraps:.
• Lay out four sandwich wraps (tortillas).
• Down center divide chicken.
• Add shredded romaine and iceberg lettuce, julienne carrots, fresh cilantro, toasted almonds and sweet chili pepper.
• Top each with 2 tablespoons tonkatsu sauce (recipe above).
• Roll: Bring in sides and roll from bottom to top.

ASIAN CHICKEN CRUNCH WRAPS

Steps:

• Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.

THAI CHICKEN WRAPS

Steps:

• Mix dressing, peanut butter and red pepper until smooth. Set aside half of mixture to serve with wraps.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
• Add reserved 1/4 cup dressing mixture, the coleslaw mix, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.