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
Recommended: 13 Ways to Make Lettuce Wraps
VERIFIED BY Taste of Home Test Kitchen
- 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 water
- 12 round rice papers (8 inches)
- 3 cups broccoli coleslaw mix
- 3/4 cup crispy chow mein noodles
- 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 two 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 20-30 minutes or until sauce is thickened. 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. Yield: 1 dozen.
Originally published as Asian Wraps in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p80