*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is great for using up that leftover chicken and seldom used store bought Asian dressing. I changed nothing as I believe one cannot review a recipe if one doesn't follow the recipe and I am glad I didn't. It was perfect and I will make again and also try adding the green onions as we have an enormous crop of them every year.
We loved this recipe. I served it as a side to soup. It is quick and easy to make. I would say it is mistake proof. The only change I made was adding in some green onion, we like a lot of flavor in this family.
My Variations which came out great: -- 1 can (12.5 oz) chicken (instead of rotisserie chicken) -- also added shredded radish (1 large) & chopped water chestnuts (3/4 of 8oz can) to chicken mixture. -- Plus sprinkled in: dry mustard garlic powder (no salt as that will come from the soy sauce) and paprika. note: add red pepper here if you don't have a spicy Asian-style salad dressing toasted black/white sesame seeds and celery seeds. Then did final mix. -- For toppings: sprinkle more of the sesame seeds and some chopped /roasted peanuts or hazel nuts. I didn't have a bottle of Asian-style dressing sitting around so I made my own: low sodium soy sauce rice vinegar sesame oil & chili oil. Will make again. Thanks!
Pretty tasty. I used Soy Braised Chicken (on the AR website) instead of the deli-bought version. I also had to improvise some of the veggies seeing that I didn't have any carrots. All-in-all pretty tasty. Serve extra sauce on the side it's good with egg rolls or Spring rolls too. Yum! Thank you for the recipe.
I was raised "cooking" and eating frozen, unhealthy meals so even conceiving of simple, healthy meals is new. Big thanks to those who post recipes like this and help a girl out! I appreciate the base recipe, but I also enjoy its versatility. For tonight's version I replaced the carrots and water chestnuts with 1 - 1 1/2 C coleslaw mix (a fancy kind with Brussels sprouts and kale bits). I made my own Asian dressing yesterday (added the crushed red pepper in this part), this helped control the sodium and sugar. We enjoyed the wraps this way but also with fresh slices of Mandarin oranges added to the individual wraps. Next time I will add crushed cashews or, as the note suggests, almonds. My vegetable hating brother loves this, so it's in the rotation for good. Thanks again!