Let’s start off with a little history: Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent;Central Asian and Middle Eastern. (compliments of Wikipedia)
This is by far my favorite dish to make and it hails from the East Asian origin. It has the perfect combination of sweet and spicy. I wonder who thought of the whole “sweet and spicy” thing, whomever did, is pure genius!
I guess I’ll let you into my secret recipe of Asian Chicken Wraps, it’s actually not that much of a secret, I’m pretty sure you can find it through a Google search or something. For my ego sake, let’s pretend I created this recipe :-).
The ingredients you made need to make this delicious dish:
1-2 Chicken breasts depending on how many people you are serving (feel of chemicals and steroids I hope)
1/2 cup of Sesame Ginger dressing
1 cup of Confetti Cole Slaw
1/2 tbsp of unsalted butter
1/2 tsp of olive oil
4 small flour tortilla (can also use egg role wraps)
Salt & Pepper for seasoning
Let’s get started! Hope you have your apron and chef hat on, don’t forget to tell your taste buds were are going to an excursion to Asia.
Heat the oven to 250 degrees. Place butter in a heated pan and allow to melt. While the butter is melting season your chicken breasts. Cook the chicken breasts in the buttered pan until completely cooked, squeeze a little lemon juice and toss if you like. In a separate pan, heat the olive oil, then add the cup of coleslaw and toss until wilted.
Once the coleslaw is ready, combine with chicken into a mixing bowl.
Mix in dressing, until everything is completely covered. Align tortillas onto a cookie baking pan, use the 1/2 measuring cup to scoop the chicken mixture onto the tortillas.
Fold ends and roll until shaped neatly, place in the oven for 5-7 mins until browned.
Allow a few minutes to cool, let’s not burn our taste buds. After all they are a prized possession! Plate and devour!
Thanks for joining us on this Asian excursion! Maybe next time the trip can be your choice. Let us know where we should go next!