This recipe is just like any other Asian wrap, but with even more delicious and healthy flavor. Instead of ordering Chinese food, you’ll be making these yourself!
—MELISSA HANSEN MILWAUKEE, WI
PREP: 30 MIN. • COOK: 3 1/2 HOURS • MAKES: 1 DOZEN
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
1. 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 the chicken. Cook, covered, on low 3-4 hours or until the chicken is tender. Remove chicken; shred with two forks and refrigerate until assembly.
2. Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into the honey mixture. Cook, covered, on high 20-30 minutes or until sauce is thickened. Toss chicken with 3/4 cup sauce; reserve the remaining sauce for serving.
3. 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.
4. Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across the bottom third of the wrapper. Fold in both sides of the wrapper; fold bottom over the filling, then roll up tightly. Place wrap on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.