Asian Chicken and Pineapple Wrap

by Todd Leonard CEC on May 19, 2016
Todd Leonard CEC
(1)
Overall Rating: 5/5 | Kids Rating: 0/5

Description:

Sweet pineapples and savory chicken wrapped in a fluffy tortilla!

Serves: 6

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

Total Time:
Prep Time:
Cook Time:
35 min
20 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

Sauce

Filling



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Directions:

  1. Blend all ingredients for sauce until combined and mixed well.
  2. In small sauce-pot, add rice, garlic, red pepper flakes and water. Cook according to can directions. Set aside. (left over rice is great to use)
  3. Heat oil in large skillet over medium heat. Add onion and toss until toasted and lightly brown. Add chicken, vegetables and half the pineapple, coating with the oil. Add water, turn up heat and let simmer uncovered until water is gone. Add 1/2 cup of sauce to filling mixture and simmer an additional 2-3 minutes until it has coated all ingredients and liquid is absorbed. Remove from heat and add cashews and sesame seeds. (for no cook version, add all ingredients together except the sesame seeds, cashews and dressing, and allow to soak for 20 minutes in the fridge. Drain excess water and add dressing to marinate, fold in cashews and sesame seeds.)
  4. Slightly crush remaining pineapple and set aside to sprinkle into wrap assembly.
  5. Assembly: lay wrap on clean, flat surface. Spread 1 tsp mayonnaise and 1 tablespoon of sauce on wrap. Distribute 1/3 c rice evenly over wrap, add 1/2 c filling to middle of wrap. Top with cabbage and crushed pineapple. Wrap tightly by tucking ends in and rolling to secure filling. Slice wrap in half and enjoy!