Sesame Chicken Veggie Wraps Recipes

SESAME CHICKEN WRAPS

Steps:

• In a small bowl, combine chicken and 1/4 cup salad dressing. Spoon over tortillas. Top with bean sprouts, carrot, pepper and onion. Drizzle with remaining dressing; roll up and secure with toothpicks.

SESAME CHICKEN WRAPS

Steps:

• Heat oil in a large skillet over medium-high heat. Toss in chicken, sesame seeds, garlic salt, and pepper; cook and stir in hot oil until no longer pink, 3 to 4 minutes. Add broccoli, onion, and ginger. Cook until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Meanwhile, combine sugar, peanut butter, soy sauce, water, and garlic in a small saucepan over medium-low heat. Cook sauce, stirring frequently, until sugar is dissolved, about 3 minutes.
• Assemble the wraps using the tortillas, chicken-broccoli mixture, cooked rice, and peanut sauce.

SESAME CHICKEN VEGGIE WRAPS

Steps:

• Cook edamame according to package directions. Drain; rinse with cold water and drain well. Whisk together dressing ingredients., In a large bowl, combine remaining vegetables, chicken and edamame; toss with dressing. Place about 1/2 cup mixture on each tortilla. Fold bottom and sides of tortilla over filling and roll up.

VEGGIE CHICKEN WRAPS

Steps:

• Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese.
• Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken.
• Roll the tortillas up tightly, cut in half, and serve.

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.

VEGGIE CHICKEN WRAPS

Steps:

• Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.

CHICKEN VEGGIE WRAPS

Steps:

• Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice., Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. , In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through. , Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up.

SESAME CHICKEN AND STIR-FRIED VEGETABLES

Steps:

• Coat the chicken with the sesame seeds and season it with salt and black pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, brush it with the additional vegetable oil, and in it sauté the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch.
• While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and the bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp-tender. In a small bowl combine well the vinegar, the soy sauce, the sesame oil, the gingerroot, and the sugar, add the mixture to the vegetables with salt and black pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into 1/4-inch-thick slices, and arrange it on top of the vegetables.