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Asian Wraps

This recipe is just like any other Asian wrap, but with more delicious and healthy flavor. Instead of ordering Chinese, you'll be making these yourself! —Melissa Hansen, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. Cook: 3-1/2 hours
  • Makes
    1 dozen

Ingredients

  • 2 pounds boneless skinless chicken breast halves
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons sesame oil
  • 1 small onion, finely chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 12 round rice papers (8 inches)
  • 3 cups broccoli coleslaw mix
  • 3/4 cup crispy chow mein noodles

Directions

  • Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly.
  • Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving.
  • Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
  • Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.
Nutrition Facts
1 wrap with 1 teaspoon sauce: 195 calories, 5g fat (1g saturated fat), 42mg cholesterol, 337mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • saismoi
    Apr 6, 2020

    The honey mixture is in the crock pot, not in a pan.

  • Raynebow68
    Apr 2, 2020

    Note to Ronald: I think they mean in the slow cooker. Not on the stovetop.

  • Ronald
    Mar 14, 2020

    Made this for the first time. In step 2, your recipe says "Cook, covered, on high until sauce is thickened, 20-30 minutes". REALLY? You end up with a charred mess in an impossible0to-clean pan. Is there an error in your instructions?

  • Kenneth
    Jun 4, 2019

    This is a really good spring roll and not hard to make even for an old man with stiff fingers.