Asian Wraps

Name: Asian Wraps
Ingredients: 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 cold water; 12 round rice papers (8 inches); 3 cups broccoli coleslaw mix; 3/4 cup crispy chow mein noodles

12 ingredients

4 steps

Ingredients

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 cold water
12 round rice papers (8 inches)
3 cups broccoli coleslaw mix
3/4 cup crispy chow mein noodles

Directions

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 chicken. Cook, covered, on low until chicken is tender, 3-4 hours. 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 honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve 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 bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.