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.

Ingredients

Servings

Sweet Chili Gold BBQ Sauce | Serves 4
1/4 cup Cattlemens ® Carolina Tangy Gold BBQ Sauce
1/4 cup Franks ® Sweet Chili Sauce
2 tbsps Pickled Ginger, minced
1 tsp McCormick Culinary ® Pure Orange Extract
Egg Wrap | Serves 4
4 each Flour Tortilla, 12"
1 cup Jasmine Rice, cooked
8 oz Chicken Thighs, grilled, 1/2" dice
1 cup Egg Whites, scrambled
1/4 cup Pickled Ginger
4 tsps Cilantro, chopped

Procedure

Sweet Chili Gold BBQ Sauce

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

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.

CHEF’s TIP!

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

Recipe type: Breakfast and Brunch

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