Kung Pao Chicken Wrap
Indulge in the irresistible flavors of the Kung Pao Chicken Wrap, a delightful fusion of Asian cuisine and handheld convenience. Tender, marinated chicken, vibrant vegetables, and a bold Kung Pao sauce are wrapped in a soft tortilla, creating a harmonious blend of savory, spicy, and satisfying flavors. An orchestra of deliciousness with Asian influences, all wrapped up in a tender tortilla. With the ease of a portable treat, this hybrid dish blends the brash and hot flavour of Kung Pao Chicken. Each bite is a taste-tempting combination of tender marinated chicken, fresh veggies, and enticing Kung Pao sauce.
The Kung Pao Chicken Wrap also showcases an array of vibrant vegetables. Crisp bell peppers, crunchy carrots, and refreshing lettuce add a delightful crunch and a pop of color. These fresh ingredients provide a refreshing contrast to the savory chicken and lend a textural symphony to each bite. The magic happens when all these delectable components are carefully wrapped in a soft tortilla, creating a convenient and portable package bursting with flavors. The tortilla serves as a cozy nest, ensuring that every ingredient stays in place while offering a delightful chewiness that complements the robust flavors.
Whether you’re seeking a quick lunch option, a satisfying dinner on the go, or a delightful addition to your picnic basket, the Kung Pao Chicken Wrap delivers. It brings together the essence of a classic Chinese dish with the convenience of a handheld meal, making it a versatile and flavorful choice for any occasion. So grab a taste and let it whisk you away to the busy streets of China, where the enticing aroma of sizzling woks fills the air and the anticipation of robust flavours awaits. You won’t want to miss the Kung Pao Chicken Wrap, a gastronomic experience that will leave you needing more as it explodes with flavours, textures, and convenience.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
In a sizable skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
The chicken pieces should be cooked thoroughly and browned on both sides in the skillet after being added. Normally, this takes 6 to 8 minutes. Cooked chicken should be transferred to a platter and left to rest.
Pour an additional tablespoon of vegetable oil into the skillet and heat it up. Once the minced garlic releases its aromatic scent, transfer it to the skillet and cook for approximately 30 seconds.
When the onion is translucent, add the diced onion to the skillet and continue to sauté for an additional two to three minutes.
Red and green bell peppers, diced, should be added to the skillet and cooked for a further 3–4 minutes, or until they are just beginning to soften. To achieve consistent cooking, frequently stir the vegetables.
The peppers, onions, and cooked chicken should all be added back to the skillet.
Pour the Kung Pao sauce over the chicken and vegetables in the skillet. Stir everything together to coat the chicken and vegetables evenly with the sauce.
Add the unsalted peanuts to the skillet and continue cooking for an additional 1-2 minutes, allowing the flavors to meld together. The peanuts will become slightly toasted.
Warm the tortillas or wraps according to the package instructions. This can be done in a microwave, oven, or on a stovetop.
To assemble the wraps, place a few lettuce leaves on each tortilla or wrap. The lettuce leaves act as a barrier to prevent the wrap from getting soggy.
Sprinkle sesame seeds and thinly sliced green onions over the filling. Roll up the wraps tightly, ensuring that the sides are tucked in securely as you go, ensuring a tight enclosure of the filling.
Slice the wraps in half diagonally, if desired, to make them easier to hold and eat.
Your crispy and creamy Kung Pao Chicken Wrap is ready to be served.
For the Kung Pao Chicken:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Kung Pao sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/2 cup unsalted peanuts
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup diced onion
- 2 green onions, thinly sliced
- Sesame seeds, for garnish (optional)
For the Wrap:
- 4 large tortillas or wraps
- Lettuce leaves, washed and dried
- Optional: additional sauces or condiments like Sriracha or sweet chili sauce
FREQUENTLY ASKED QUESTIONS (FAQS)
Can Kung Pao Chicken Wraps be prepared in advance?
It’s best to assemble Kung Pao Chicken Wraps just before serving to prevent the tortillas from becoming soggy. However, you can prepare the components in advance and assemble them quickly when ready to eat.
Can I make Kung Pao Chicken Wraps gluten-free?
Yes, use gluten-free soy sauce and hoisin sauce, and ensure that your tortillas and other ingredients are gluten-free.
What kind of tortillas should I use for the wraps?
You can use any type of tortilla you prefer, such as flour tortillas or whole wheat tortillas. Choose one that is large enough to hold the filling and can be easily rolled.
Can I use roasted peanuts instead of unsalted peanuts?
Yes, roasted peanuts can be used to add a deeper flavor and crunch to the wraps. However, if using salted roasted peanuts, adjust the seasoning accordingly.
Can I make Kung Pao Chicken Wraps in advance and reheat them?
The wraps are best enjoyed fresh, but if you need to prepare them in advance, you can store the cooked chicken and vegetables separately in the refrigerator. Assemble the wraps just before serving to maintain the texture of the tortilla.
Can I make Kung Pao Chicken Wraps with leftover chicken?
Yes, Kung Pao Chicken Wraps are a fantastic way to use up leftover chicken. Simply shred or chop the leftover chicken and follow the recipe instructions as usual.