|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sweet 'n Sour Chicken Wraps |
|
Serves: 8 Print this RecipeCarol Winder - Murray, Utah Bake-Off® Contest 35, 1992 Prize Winner You'll like the subtle honey-and-soy-flavored filling in these quick and easy sandwiches. Serve them at your next luncheon or shower. 1 cup chopped cooked chicken 2 tablespoons chopped green onions, including tops 1 tablespoon canned crushed pineapple, well drained 2 tablespoons honey 1 tablespoon soy sauce 2 teaspoons prepared mustard 1 (8-ounce) can refrigerated crescent rolls 1 egg, beaten 2 teaspoons sesame seeds, toasted* Green onions, if desired Heat oven to 375°F. In small bowl, combine chicken, 2 tablespoons green onions and pineapple; mix well. In another small bowl, combine honey, soy sauce and mustard; blend well. Pour over chicken mixture; stir to coat. Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise. Spoon 1 rounded tablespoon chicken filling onto center of each square. To make each wrap, pull 4 corners of dough to center of filling; twist ends and pinch seams to seal. Brush wraps with egg; sprinkle with sesame seed. Place on ungreased cookie sheet. Bake at 375°F. for 10 to 15 minutes or until deep golden brown. Arrange on serving platter; garnish with whole green onions. *TIP: To toast sesame seed, spread in baking pan; bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally. Or, place seeds in a skillet; stir over medium heat for 8 to 10 minutes or until light golden brown. Nutrition Per Serving: Calories 170; Protein 8g; Carbohydrate 16g; Fat 8g; Sodium 400mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Creamy Chicken Vegetable Chowder Sherried Mushroom Bisque Harvest-Fresh Spinach Soup Corn and Pumpkin Soup with Jalapeño Pesto Garlic Chicken Provençal Soup Creole Gumbo Great Northern Bean Stew Italian Spinach Dumpling Stew Italian Pasta Sausage Soup Vegetable Bean Soup Mexicana Mexican Vegetable Soup White Chili with Salsa Verde Zesty Chicken Vegetable Bisque Caribbean Chili Spicy Meatball Soup Southwest Tortellini Chowder Cheese-Steak Crescent Braid Crescent Chick-Be-Quicks Crescent Cristo Sandwich Loaf Crescent Samosa Sandwiches Crescent Three-Cheese Calzone Chicken and Cheese Crescent Chimichangas Crescent Oriental Egg Rolls Broccoli Ham and Swiss Rolls Chicken Salad Focaccia Sandwiches Biscuit Mini Focaccia Chinese Roast Pork Buns Ham and Swiss Crescent Braid Puffy Chiles Rellenos Poppin Fresh Barbecups Spicy Meat Pies with Yogurt Sauce Tex-Mex Biscuit Sandwiches Chicken and Black Bean Tostizzas Ham and Cheese Biscuit Pockets Reuben-in-the-Round Crescents Sweet 'n Sour Chicken Wraps Savory Crescent Chicken Squares Rosemary Chicken and Brie en Croute Spinach and Cheese Bruschetta Italian Spinach Torta Sicilian Mushroom Flatbread Italian Biscuit Flatbread Tuna Cheese Flips Mushroom Phyllo Tarts Tomato-Topped Onion Bread Wedges Savory Salmon-Filled Crescents Ham and Cheese Crescent Snacks Tex-Mex Appetizer Tart Pesto Crescent Twists with Feta Spread White Chili: Salsa Verde 01: Soups, Sandwiches and Snacks |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
