Asian Chicken Wraps (meat)
Contributed by Eileen Goltz

Ingredients 1 tablespoon vegetable oil 1 pound boneless skinless chicken breast cut into strips 1/2 cup shredded carrots 1 cup snow pea pods 1/2 cup chopped celery 1/3 cup teriyaki sauce 4 large flour tortilla 4 red leaf lettuce leaves 1 tablespoon 1 teaspoon chopped cilantro

Instructions

Heat oil in wok or large skillet; add chicken. Stir-fry until lightly browned and no longer pink, about 5 minutes. Add the carrots, celery and snow pea pods; stir-fry 1 minute. Stir in the sauce; cook until the mixture is thoroughly heated. Place a lettuce leaf on each tortilla; add some chicken mixture. Sprinkle the top of the chicken with the cilantro. Fold up bottom third of tortilla. Fold in the sides and then roll the tortilla enclosing filling. Serve with additional sauce, if desired. 

Serving Size

Serves 4. This recipe can be doubled or tripled

Notes

Please check "Special Instructions" below for inspection of cilantro and red leaf lettuce.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .