Sometimes you want homemade taste without all the work. That’s when it’s time to make something “almost homemade.” This process always begins with a top quality prepacked ingredient.
I love Gardein brand because their products are all vegan, the quality is excellent and while they taste perfect on their own they can be the basis for building a masterpiece of your own. These orange chick’n wraps start with a hearty protein base from the Gardein product which includes a perfect orange sauce that can be heated in three minutes. You’ve just saved some serious time.
Then just chop and add fresh, colorful toppings like carrots, cilantro, green onions, and you’ve brightened up the flavor and color of your dish. The chick’n product tastes like the real deal and has a great crunchy coating right out of the oven. You can also pan fry it, but you save calories by baking it. I added a can of water chestnuts (drained, rinsed and chopped), a pinch of red pepper flakes for heat and slivered almonds for crunch. So when you’re short on time–and who isn’t–go for an “almost homemade” meal and prepare to impress.
Total Time: 35 minutes
Prep Time: 17 minutes
Cook Time: 18 minutes
Yield: 8 wraps (serves 4 people, 2 wraps per person)
- 1 head Butter Lettuce, leaves separated, rinsed and patted dry
- Gardein™ Brand Crispy Chick’n Mandarin Orange
- 1 can water chestnuts, drained, rinsed and chopped
- ¼ c. slivered almonds
- 1 T. black sesame seeds
- 1 pinch red pepper flakes
- 1 carrot, cut into matchsticks
- ¼ c. chopped cilantro
- 2 chopped green onions, cut at an angle
Cook Gardein Product According to Package Directions: Preheat oven to 425 degrees. Place the chick’n on a non-stick baking sheet and bake for 15-18 minutes, until crisp and golden, turning once halfway through cooking. Warm sauce that comes with Gardein by immersing the sauce packet into a bowl of hot water for three minutes.
When chicken is done, chop into chunks and put in mixing bowl with water chestnuts, pepper flakes and sesame seeds. Toss with dressing.
Put 8 lettuce leaves and top with carrots, cilantro, green onion and slivered almonds.