Chinese Chicken Wraps

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.
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Chinese Chicken Salad on Toufayan Bakeries Wraps
 4 Toufayan Bakeries Wraps (of your favorite flavor)
 5 wonton wrappers, sliced into strips
 2 chicken breasts
 1 tbsp soy sauce
 0.50 tsp sesame oil
 cooking spray
 3 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
Dressing
 0.25 cup mayonnaise
 1 tbsp sugar
 1 tbsp rice wine vinegar
 1 tsp Dijon mustard
 0.50 tsp grated fresh ginger
 0.25 tsp sesame oil
1

Preheat oven to 425º F.

2

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.

3

Increase oven to broil.

4

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.

5

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.

6

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.

Ingredients

 4 Toufayan Bakeries Wraps (of your favorite flavor)
 5 wonton wrappers, sliced into strips
 2 chicken breasts
 1 tbsp soy sauce
 0.50 tsp sesame oil
 cooking spray
 3 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
Dressing
 0.25 cup mayonnaise
 1 tbsp sugar
 1 tbsp rice wine vinegar
 1 tsp Dijon mustard
 0.50 tsp grated fresh ginger
 0.25 tsp sesame oil

Directions

1

Preheat oven to 425º F.

2

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.

3

Increase oven to broil.

4

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.

5

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.

6

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.

Chinese Chicken Wraps