Freezer Friendly Asian Chicken Tortilla Wraps
Confession: there are a handful of recipes in our Recipe Index that I have yet to try. Don’t worry– every recipe in there has been tested by either Rachel or myself. (We wouldn’t share a recipe if we hadn’t tried it and given our stamp of approval on it.) BUT, with two bloggers in the mix, it just so happens that there a few gems in there that I have yet to tackle.
A recipe that Rachel has been yapping about for a while was the Asian Chicken Lettuce Wraps. Every time it has been brought up, she reminds me of how good it is.
Since my blogging buddy is usually pretty spot on with her recipe recommendations, I threw it on the menu plan and gave it a whirl.
I shouldn’t be surprised by this but I liked it! So did my husband. To be honest, my kids weren’t big fans but I think that was primarily because it looked suspicious through their eyes.
A great perk about this recipe is that it makes great leftovers.
A few nights later, the plan was to have the leftovers for dinner but I was out of lettuce. Luckily we had wraps so I thought I’d give it a whirl in those.
Guess what. We liked them even more! This time my kids were a bit more open to them too.
So yes, I pretty much snagged an existing recipe, repackaged it and am sharing it as a “new” recipe: Asian Chicken Tortilla Wraps.
I can’t wait to make these again!
One last thing–I think this would be a great recipe to take to someone who needs a meal. It would transport easily and be something that they typically wouldn’t get. Make sure to pin this recipe so you don’t lose track of it!
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- 1 pound lean ground chicken (or sub ground turkey or beef)
- 1 tablespoon cooking oil
- 1 large yellow onion, finely chopped (I usually cut this back to ½ onion)
- 2 cloves fresh garlic, minced
- 2 tablespoons soy sauce, or to taste
- ½ cup hoisin sauce
- 2 teaspoons freshly grated ginger
- 2 tablespoons rice wine vinegar
- Asian chile pepper sauce or any hot sauce, to taste
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- ½ bunch green onions, chopped
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 4 teaspoons Asian (dark) sesame oil
- Optional: 2 cups cooked brown rice
- In a large skillet or pot over medium-high heat, brown the ground chicken in 1 tablespoon of oil, stirring often. Drain, and set aside to cool.
- Saute the yellow onion in the same pan over medium heat until tender, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and chile pepper sauce to the onions. Stir and let simmer 1-2 minutes.
- Stir in chopped water chestnuts, green onions, shredded carrots, shredded cabbage, browned meat and sesame oil, and continue cooking until the onions, carrots, and cabbage just begin to wilt, about 3-4 minutes. If mixture seems too dry, add more hoisen sauce and/or soy sauce to taste (just be cautious, as it can get too salty).
In large pan, saute the chicken and onions in cooking oil over medium-high heat until cooked through. Add chicken/onion mixture to slow cooker along with the rest of the ingredients (garlic through sesame oil). Do not include the lettuce and rice. Cook on LOW for 5-6 hours or HIGH for 2-3 hours. Then, set to "warm" until ready to serve.
Freezer Meal Instructions:
Cook the veggie/meat mixture according to recipe and then freeze.
When ready to serve, thaw veggie/meat mixture (either in microwave or in fridge overnight) and warm up (on stove or in microwave).