Asian Chicken And Egg White Wrap | McCormick For Chefs®

A chicken and scrambled egg whites made with Cattlemen's® Carolina Tangy Gold BBQ Sauce and Frank's RedHot® Sweet Chili Sauce.

In a bowl combine barbecue sauce, sweet chili sauce, ginger and orange extract until evenly mixed. Hold refrigerated until service.

For each serving, distribute 1/4 cup of jasmine rice down the middle of the tortilla. Top with 2 ounces diced chicken, 1/4 cup egg white, 2 tablespoons Sweet Chili BBQ Sauce, 1 tablespoon pickled ginger and 1 teaspoon cilantro.
Roll tortilla from bottom, fold in sides and roll tightly. Serve hot.

Pulled pork or grilled steak also make great fillings for this wrap.

In This Recipe

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