Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
Toss broccoli slaw, onions, basil, and mint.
Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.
You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.
1 avocado, mashed
1/2 cup ranch dressing
2 chicken breast halves, chopped
1 Tbsp vegetable oil
2 tsp taco seasoning (or more to taste)
2 Tbsp minced green onions
1 can corn
1 can black beans, rinsed and drained
10 oz frozen spinach, thawed and drained
2 Tbsp diced canned jalapeno peppers (optional)
1/4 cup minced fresh cilantro
1/4 tsp salt
1 1/2 cup shredded monterey jack cheese
1 pkg egg roll wrappers
oil for frying
Combine avocado & ranch dressing. Set aside.
Heat oil in a large skillet over medium heat. Add chicken, sprinkle with taco seasoning, and cook until done.
Add salt, green onion, jalapeno, corn, cilantro, beans and spinach. Cook for about 3 minutes.
Remove from heat, stir in cheese. Set aside to cool for about 10 minutes.
Set egg roll wrapper in front of you, with the corner pointing towards you. Spoon about 2 Tbsp filling onto the center of each egg roll wrapper. Fold bottom corner up, then each side. Use your finger or pastry brush to lightly dab water onto the top corner, then finish rolling up.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the egg rolls in the hot oil for 3-5 minutes (or until golden brown) and remove to paper towels or a rack to drain for about 2 minutes.
Serve with avocado sauce.
This recipe is similar to Chili’s egg rolls, which are a family favorite. I prefer egg roll wrappers, but feel free to use flour tortillas instead; just remember to increase the frying time.
Filling is also good for enchiladas or an enchilada casserole, layered with corn tortillas and green enchilada sauce.
Cecilia Feser, the mother of one of my co-workers at UC Davis, sent us this wonderful concoction on a regular basis and kindly shared her delicious recipe containing several surprising ingredients.
2 – 28 oz cans petite diced tomatoes
1 – 8 oz can El Pato Mexican tomato sauce (has a yellow duck on label)
1 – 8 oz can tomato sauce
1 – 4 oz can green chile
1 pkg taco seasoning 1/2 cup water
2 Tbsp apple cider vinegar
2 Tbsp horseradish
1 bunch cilantro
3 cloves garlic
4-6 green onions
Mix all ingredients except cilantro, garlic & green onions.
Pulse cilantro, garlic & green onions in food processor until tiny pieces. Mix into tomato mixture.
This is a very fresh tasting salsa – I was surprised that she uses canned tomatoes. The taco seasoning and horseradish were also surprising, but the combination is terrific!