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Chinese Chicken Wraps

Chinese Chicken Salad on Toufayan Bakeries Wraps
Chinese Chicken Salad on Toufayan Bakeries Wraps

Chinese Chicken Wraps

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March 30, 2015

Chinese chicken salad in a wrap. A fresh, healthy taste and a satisfying light meal. Spice it up a little by adding freshly ground mustard seed to the sauce before combining.

  • Yields: 4 Servings


4 Toufayan Bakeries Wraps (of your favorite flavor)

5 wonton wrappers, sliced into strips

2 chicken breasts

1 tbsp soy sauce

1/2 tsp sesame oil

cooking spray

3 cups romaine lettise, coarsely chopped

1 cup shredded red cabbage

2 carrots, peeled and cut into matchstick-sized pieces

2 Mandarin oranges, peeled and sectioned

2 scallions, sliced


1/4 cup mayonnaise

1 tbsp sugar

1 tbsp rice wine vinegar

1 tsp Dijon mustard

1/2 tsp grated fresh ginger

1/4 tsp sesame oil


Preheat oven to 425º F.

Spray a rimmed baking sheet with cooking spray and add wonton strips. Toss to coat in cooking spray. Bake 5 minutes, or until golden brown and delicious. Remove and set aside.

Increase oven to broil.

Spray the same rimmed baking sheet with cooking spray and add chicken breasts. In a small bowl mix together the soy sauce and 1/2 teaspoon sesame oil. Brush chicken breasts on both sides and broil until golden and cooked through, turning once, about 10-15 minutes. Remove and allow to cool slightly. Dice and place in a bowl. Set aside.

In a 1/2 pint mason jar add the dressing ingredients and cap. Shake vigorously until dressing is combined. Pour over chicken and stir to coat.

Lay 1 wrap on a work surface and add 1/4 of each: prepared chicken, romaine, carrots, cabbage, mandarins, scallions and wonton chips. Fold edges in and roll to make the wrap. Repeat with remaining wraps. Serve immediately.

Recipe courtesy of Farmgirl Gourmet -

gluten-free, gf

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