Hot Chicken Broccoli Cole Slaw Mmin Wraps Recipes

Steps:

• Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste.
• In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy.
• Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito.

Steps:

• Heat oil in a large heavy skillet over medium to high heat.
• Saute onions and 2 cloves crushed garlic until onions are soft, and translucent, about 3 minutes.
• Stir in broccoli - coleslaw mix and cook until tender.
• Add cabbage, and chicken and toss for 1 minute.
• Remove from heat , and season with salt and pepper.
• In a blender, combine garbanzo beans,mayonnaise, mustard, cumin, remaining garlic, onion powder, lemon powder, salt and pepper. Blend until smooth and creamy.
• Heat tortillas for a few seconds in a microwave for easy folding.
• Spread each tortilla with sauce, then put put a large heap of slaw mixture on top.
• Wrap like a burrito.

Steps:

• In a large bowl, combine mayonnaise, honey, vinegar and hoisin sauce. Stir in coleslaw mix and almonds; refrigerate until serving., Preheat air fryer to 400°. Toss chicken with cornstarch, salt and pepper. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4-5 minutes on each side., Meanwhile, in a small saucepan, combine hoisin sauce, soy sauce, honey, ginger, garlic and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, about 5 minutes. Add cooked chicken; toss to coat., Spoon chicken on bun bottoms; top with coleslaw mix and sprinkle with sesame seeds. Replace tops.

Steps:

• Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
• Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).
• Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
• Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Steps:

• Place 1 cup dressing in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Let stand 5 minutes before slicing., Meanwhile, in a large bowl, combine the pineapple, coleslaw mix, red pepper and remaining dressing; toss to coat. Divide among tortillas; top with chicken and sprinkle with almonds. Roll up tightly; secure with toothpicks.

Steps:

• To prepare slaw, combine the first 7 ingredients in a large bowl.
• To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
• Stir and pour dresssing over the slaw: toss to coat.
• Cover and chill 1 hour.
• Sprinkle with slivered almonds and sesame seeds before serving.