Golden fried chicken, crisp Asian greens and almonds tossed in our Oriental teriyaki sauce and wrapped in a large flour tortilla.
ORIENTAL CHICKEN ROLLUP
Applebee's Copycat Recipe
2 crispy cooked chicken breasts, sliced into very small bite size chunks
1 1/2 cups cabbage or the heart of iceberg lettuce, chopped into strips
1 1/2 cups carrots, julienned
1 cup almonds, sliced or chopped
1 cup chow mein noodles
Make the teriyaki sauce and let it sit in refrigerator until it's time to eat.
Prepare the veggies and almonds.
Cook the chicken: Dip the chicken in eggs, then flour and bread crumbs, fry them in olive oil until they are really crispy. Make sure the juices have been let out of them if you want really crispy chunks. For this wrap you want crispy chicken, and warm chicken so give yourself some time from when the chicken is done cooking to let them cool a little and to let them dry. While they are still warm to hot, slice the breasts first into strips, then into bite size pieces. Place in a bowl.
Heat about a tablespoon of oil in a small pan. Let your carrots cook for just a little bit (about 5 minutes). You want them still very crispy but cooked enough so that they aren't like an uncooked carrot. Remove carrots from oil and place in a medium bowl.
In a medium bowl, mix the carrots, cabbage, almonds and chow mein noodles.
Build the Wrap: Place a helping of the veggie mix onto a tortilla. Next, scoop a large spoonful of the chicken onto the veggie mix. You can either pour the teriyaki sauce onto the chicken here, or you can do it like they do in the restaurant: Dip the wrap into a container or sauce. Both ways or messy so pick your poison.