Crispy, crunchy, citrusy chicken wrap
Ingredients:
Sweet and tangy dressing- 1⁄3 cup vegetable oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon fresh parsley, minced
- 2 teaspoons soy sauce
- 1⁄2 teaspoon sriracha hot sauce
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
Sugared, slivered almonds
- 1⁄4 cup slivered almonds
- 1⁄4 cup granulated sugar
Wrap assembly
- 1 head of romaine lettuce, thinly sliced
- 2 green onions, thinly sliced
- 4 to 6 ounces bite-sized grilled chicken (or fried chicken tenders, or rotisserie chicken—split between 2 wraps)
- 6 to 8 slices of canned mandarin oranges, drained
- handful of sugared almonds (from above)
- chow mein noodles
- sweet and tangy dressing (from above)
- 1 burrito sized flour tortilla (10 to 13 inch sizes)
Directions:
Dressing: add all dressing ingredients to a jar or bowl with a lid. Once they're all in the container, shake well to combine and store in the refrigerator for up to two weeks. Shake well before using.
Sugared almonds: add the sugar and almonds to a large skillet or pan over medium-low heat. Stir often and keep a close eye on the sugar. Once it starts to moisten in the pan, make sure to keep stirring to get the melty bits of sugar to coat the almonds.
Cook, stirring frequently until there are no visible granules of sugar in the bottom of the pan. This means the sugar should have fully started to adhere to the almonds.
Allow the almonds to cool on a paper towel or plate and then store them in a sealed container on the counter for a couple of weeks.
Chicken directions: this particular salad works well with any sort of chicken. You can use grilled, fried, or even rotisserie chicken pieces, just cut it into bite sizes to make the salad easy to eat. Here are instructions for grilling chicken but I also have recipes for buttermilk fried chicken tenders that work well in this salad.
Salad assembly: first we need to make the salad that we will wrap in tortillas. Add thinly sliced Romaine lettuce and green onion to a large bowl and top with chicken, mandarine oranges, sugared almonds, and chow mein noodles. Toss everything to combine.
Add a few tablespoons of dressing to the bowl with the salad and mix everything up so that everything has been coated by the dressing.
Warm the tortillas: in the microwave or in a large pan over medium-low heat, warm a tortilla so that it will be more flexible and wrap without breaking. If you want to use the microwave, place the tortilla on a large plate topped with a lightly damp paper towel. Microwave for 20 seconds to warm the tortilla. If you choose to use a pan on the stove, place the pan on medium-low heat and warm each tortilla for 30 to 45 seconds per side.
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Wrapping process: add half of the salad from the large bowl into the lower half of each tortilla. Fold in the sides and then wrap from the full side of the tortilla to the empty side, making sure that both sides stay tucked in. Once the tortilla is fully wrapped around the salad, make sure the whole thing stays seam side down so that it doesn't unravel. Slice the wrap and serve.