Golden fried chicken, crisp Asian greens and almonds tossed in our Oriental teriyaki sauce and wrapped in a large flour tortilla.
2 Crispy cooked chicken Breasts-sliced into very small bite size chunks (I use Walmart Deli)
1 1/2 C. Cabbage or the heart of iceberg lettuce-chopped into strips
1 1/2 C. carrots, julienned
1 C. almonds, sliced or chopped
1 C. chow mein noodles
Make your teriyaki sauce and let it sit in refrigerator until it's time to eat.
Prepare your veggies and almonds if you need to.
Cook your chicken: I dipped mine in eggs, then flour and homemade bread crumbs, then I fried them in olive oil until they were really crispy. Make sure the juices have been let out of them if you want really crispy chunks. For this wrap you want crispy chicken, and warm chicken so give yourself some time from when the chicken is done cooking to let them cool a little and to let them dry. While they are still warm to hot, slice the breasts first into strips, then into bite size pieces. Place in a bowl.
Heat about a tablespoon of oil in a small pan. Let your carrots cook for just a little bit (about 5 minutes). You want them still very crispy but cooked enough so that they aren't like an uncooked carrot. Remove carrots from oil and place in a medium bowl.
In a medium bowl, mix the carrots, cabbage, almonds and chow mein noodles.
Place a helping of the veggie mix onto a tortilla. Next, scoop a large spoonful of the chicken onto the veggie mix. You can either pour the teriyaki sauce onto the chicken here, or you can do it like they do in the restaurant: Dip the wrap into a container or sauce. Both ways or messy so pick your poison.