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Recipe: Asian Pepper Chicken Wraps from Asian Cafe Express

Asian Pepper Chicken Wraps, ready to be assembled.
Asian Pepper Chicken Wraps, ready to be assembled.
Heather Hoch


Michael Leung of Asian Cafe Express says each of his dishes have a specific taste, smell, temperature, and color that set them apart from other restaurants. As far as we can tell, the specification for most of those qualifications is delicious.

Leung's finger-lickin'-good chicken wraps are one of the most popular items on his menu. He says some of his customers come in and order them time and time again, refusing to try anything new.

This handheld hot salad, as he describes it, takes about 20 minutes to make from start to finish, making it a perfect dinner option for busy nights.

Asian Pepper Chicken Wraps:

The Wrap:
4 large lettuce leaves or 4 flour tortillas

The Filling:
½ pound of chicken, sliced (this can be substituted for tofu for vegetarians)
2 teaspoons of vegetable oil
1 yellow onion, thinly sliced
1 bunch of green onions, in one inch slices
½ cup of shredded cabbage
4 teaspoons of soy sauce
2 teaspoons of sugar
Cornstarch slurry (1/2 teaspoons cornstarch with 2 teaspoons water)
½ teaspoon of black pepper

Bring six cups of water to a boil, then turn off the heat. Add chicken to the water and cover the pot for five minutes. In a separate pan, heat up the vegetable oil on medium-high heat and add yellow and green onions. Sauté the yellow and green onions until fragrant. Drain the chicken, and add it, the cabbage, soy sauce, sugar and cornstarch slurry to the pan with the onions. Stir the mixture, allowing the cornstarch to thicken. Add black pepper and cook for 2-3 more minutes.

The Plate:
Put the filling, along with some sticky white rice, inside your choice of wrap. Roll it up and eat.


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