Chinese Chicken and Potato Wraps
Asian-seasoned chicken strips and crispy hashbrown potatoes wrapped in soft corn tortillas.
Serving size: 1 wrap
Instructions
| Ingredient |
Quantity |
Instructions |
| Redi-Shred® Hashbrown Potatoes |
1 carton
|
Fill carton of hashbrowns to fill line with hot tap water (140° to 150° F). Let stand 20 minutes; drain. |
| Chicken breast, boneless, skinless, cut into strips |
9 lb.
|
Place chicken in baking pan. |
| Chinese 5-spice powder |
1/4 cup
|
Combine next 3 ingredients; set aside 1/4 cup of mixture. Toss chicken strips with remaining mixture. Cover and refrigerate 2 to 24 hours. |
| Salt |
1/4 cup
|
|
| White pepper |
2 tbsp.
|
|
| Hoisin sauce |
2 cup
|
Combine next 3 ingredients; reserve. |
| Rice vinegar |
1 1/2 cup
|
|
| Soy sauce |
3/4 cup
|
|
| Corn tortillas, plain or vegetable flavored, 8- to 10-inch |
50
|
Warm tortillas by placing a stack of 4 tortillas between sheets of plastic wrap and heating in microwave oven 30 to 45 seconds. Or, place tortillas in steampan on steamtable and keep warm. |
Nutritional Information Per Serving
| Calories — 312 |
Protein — 25.534 g |
Fat — 6.605 g |
| Carbs — 37.197 g |
Fiber — 3.284 g |
Iron — 2.012 mg |
| Sodium — 1007 mg |
Potassium — 453 mg |
Zinc — 0.518 mg |
| Vitamin A — 74.901 IU |
Riboflavin — 0.096 mg |
Niacin — 1.929 mg |
| Calcium — 62.620 mg |
Cholesterol — 59.768 mg |
Vitamin B6 — 0.439 mg |
| Vitamin B12 — 0.000 ug |
Thiamine — 0.074 mg |
Phosphorus — 118 mg |
| Folate — 13.408 ug |
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