Thursday, August 04, 2011

Spicy Asian Chicken Wraps

I saw this recipe at Barbara's cooking blog and thought it would be something my family would enjoy.  On the way to the supermarket today, though, I heard a news story on the radio about salmonella in ground turkey, so I decided to revamp the recipe. Instead, I used slices of boneless, skinless chicken breast. The cooking technique is changed a bit to reflect the change in ingredients. Next time I make this, I won't change a thing: we loved this! (Plus, the chicken was on sale!)

Spicy Asian Chicken Wraps
Get the recipe and nutrition facts at Cook and Count!


  1. Looks wonderful and so easy.

    Cook Lisa Cook

  2. This looks delicious!

    We're under the same ground turkey warning, too.

  3. Barb,
    You could use chicken breasts pulsed in the processor instead of turkey. The recipe made with the ground meat is so, so easy. You really should try it!

  4. That would work!

    I made a small batch without the Sriracha for Little Brother, who doesn't do spicy. Just tossed all the other ingredients into a small skillet after the part where I cooked the garlic, onion & ginger, and it worked out great.

    Middle Sister even ate it up, and she tends to be anti-soy sauce.



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