These aren’t your ordinary chicken wraps. They’re made with roll dough! Here is how to make them…
This recipe takes your average wrap and kicks it up to 100! The best part is, the main ingredient is already made for you. You just have to cook it! A flavorful cashew chicken wrap is on the grill tonight.
Heidi Vanvalkenburg, with Rhodes Rolls, shares how to make this alternative barbecue recipe.
For more recipes, visit www.rhodesbakenserv.com.
Grilled Cashew Chicken Wraps
- 6 Rhodes Yeast Dinner Rolls, thawed to room temperature
- 3-4 cups shredded cooked chicken
- 1/2 cup mayonnaise
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon Dijon mustard
- 1/2 cup cashews
- 3 tablespoons sliced green onions
- 1/2 cup mandarin oranges, divided
- 1/4 cup finely chopped red cabbage
- salt & pepper to taste
Spray counter lightly with non-stick cooking spray. Roll each dinner roll into an 8 inch circle. Cover with plastic wrap and let rest for about 20 minutes. In a large bowl, combine the chicken, mayonnaise, vinegar, sugar, sesame oil, and mustard. Fold in the cashews, green onions, half of the oranges, and the cabbage and mix well. Salt and pepper to taste. Remove wrap from flattened rolls and cook on a grill heated to medium heat and brushed with olive oil for about 1 minute each side. Remove from grill and cool slightly. Divide chicken mixture evenly between the wraps and garnish with remaining oranges.