Asian Chicken Wraps

Asian Chicken Wraps

It’s been a busy week here with not much time for cooking. When we have a crazy day, we often go to Doc Chey’s Noodle House, our favorite casual restaurant, for a quick dinner. Doc Chey’s,  an Asian-fusion restaurant, offers a variety of healthy dining choices, including soups, dumplings, salad, stir-frys, and noodle dishes.

I’m still doing the low carb thing in a continued effort to drop those uber stubborn holiday pounds. I know, I know…I’ve been talking about this for months now. I used to be able to skip lunch and lose five pounds, but obviously times have changed. Anyway, I digress. My favorite low carb meal at Doc Chey’s is their Asian Chicken Wraps.

Asian Chicken Wraps

If I find something that I love at a restaurant, I frequently try to make my own version at home. This post features my version of Doc Chey’s Asian Chicken Wraps. You can mix and match the ingredients in these wraps with whatever you have on hand.  Most any vegetable that you like can work. Pork, beef, and shrimp would also be delicious in these wraps.

Asian Chicken Wraps

Several different greens make excellent wraps for this dish. Romaine lettuce, green leaf lettuce, butter lettuce, and napa cabbage all work equally well. When I was planning this post, I bought savoy cabbage to use in the recipe. However, I found it a little tough and chewy for these wraps. It made great photographs, but I wouldn’t recommend using it for this dish. Stick with a more tender leafy vegetable.

Asian Chicken Wraps

I’ve used a variety of Asian products for this recipe, which I always keep in my pantry. Fish sauce, hoisin sauce, rice vinegar, toasted sesame oil, and Sriracha sauce are all great ingredients to keep on hand if you do any Asian cooking. They all work well in a variety of stir-frys and other Asian dishes. You can find these ingredients at many mainstream supermarkets in the international foods section.

These healthy wraps are quick, easy, low carb, and delicious. Give them a try and you’ll be hooked like me!

Asian Chicken Wraps

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings

Asian Chicken Wraps

Ingredients

1 tablespoon gluten-free soy sauce

1 tablespoon fish sauce

1 tablespoon gluten-free hoisin sauce

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

1/2 teaspoon sugar

1 teaspoon Sriracha (more or less to taste)

1 tablespoon toasted sesame oil

3 tablespoons vegetable oil, divided

4 cloves garlic, minced

1 tablespoon minced fresh ginger

1 cup shredded carrots

1 8-ounce can water chestnuts, roughly chopped

1 cup frozen, shelled edamame

11/2 cups sliced shiitake mushrooms, stems removed

1 cup chopped red bell pepper

1 1/2 pounds boneless chicken breast, thinly sliced

1 cup sliced scallions

1/3 cup chopped cilantro

8 Napa cabbage or romaine lettuce leaves

Instructions

1. In a small bowl, combine soy sauce, fish sauce, hoisin sauce, vinegar, lime juice, sugar, Sriracha, and sesame oil and mix well. Set aside.

2. Heat 1 1/2 tablespoons oil in a wok or large iron skillet over high heat. Add garlic and ginger to the wok and cook for 10 seconds. Add carrots, water chestnuts, edamame, mushrooms, and bell pepper. Cook for 3 to 4 minutes, stirring regularly. Remove from the wok.

3. Heat additional 1 1/2 tablespoons oil to the wok. Transfer chicken to wok and cook for 3 to 4 minutes, stirring regularly until chicken is cooked through.

4. Transfer vegetables back to the wok and add scallions and sauce. Cook for 2 to 3 minutes to warm sauce. Remove from heat.

5. Top Napa cabbage or romaine leaves with chicken and vegetables. Garnish with cilantro and serve immediately.

http://www.southernboydishes.com/2014/03/28/asian-chicken-wraps/

Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Comments

  1. Bill – these look SO good! And I love the photos. I can’t believe we met in a photography class — you should be teaching :-) Hope to see you in New Orleans one of these days.

  2. Well, the savoy cabbage may not have worked well as a wraps, but they sure worked great for the pictures! What gorgeous wraps! I haven’t had an Asian lettuce wrap in a very long time and after looking at these pictures, I’m craving them.

  3. Getting older is largely a good thing, but one of the downsides is it gets easier to gain weight, harder to lose it. Bummer. Anyway, great wraps! So flavorful, and they look terrific. Thanks.

  4. These are stunning, and so fresh looking. I love using cabbage or lettuce as a wrap! Pinning!

  5. Jane Miller Allison says:

    These look incredible. Consider sharing your food photography tips in a future post!

  6. Beautiful! Great recipe. Cheers

  7. Fantastic wraps are amazing!

  8. Bill – first, your photos are phenomenal! That cabbage in your hands – almost looks like I can grab it from your hands! And, it’s not just the photos that egg me on…this recipe sounds amazing, all those sauces and veggies, so yum!

  9. These look amazing! I’ve been looking for lots of lettuce wrap recipes lately. One that is quick, easy and delicious fits the bill. Can’t wait to try them! :)

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