Asian Crispy Chicken Wrap
A collection of Asian seasoning and peanut butter bring the flavor, while Tyson® Crispy Chicken Strips bring the texture. This simple, exotic wrap takes just 25 minutes to make.
4
Servings
5 m
Preparation
20 m
Cooking
1060
Calories
Ingredients
1-1/4 pound Crispy Chicken Strips
1/2 cup peanut butter, creamy
2 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sriracha sauce
1 teaspoon sesame oil
1/2 cup vegetable oil
2 teaspoon sesame seeds
4 flour tortillas, 10-inch
4 Romaine lettuce leaves
1 orange, segmented
1 cup Napa cabbage, shredded
1 cup carrot, shredded
1/2 red bell pepper, thinly sliced
2 green onions, white part only, sliced
| Calories | 1060 |
| Protein | 10 g |
| Total Fat | 52 g |
| Cholesterol | 95 mg |
| Sodium | 2280 mg |
| Total Carbohydrate | 90 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Prepare 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, 1/4 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.
| Calories | 1060 |
| Protein | 10 g |
| Total Fat | 52 g |
| Cholesterol | 95 mg |
| Sodium | 2280 mg |
| Total Carbohydrate | 90 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique