Orange-Glazed Asian Chicken (or Ahi Tuna) Wraps

We recently hosted a "roll your own" sushi party, and ended up with a vast amount of little bits of leftovers, including avocados, ahi tuna slices, wasabi mayo, and napa cabbage. I marinated some chicken in honey and orange juice, then threw together these yummy chicken wraps for a quick dinner. Joe preferred to marinate the ahi tuna then sear it rare with more sesame seeds for his wrap.

I'm pretty sure avocado is one of the most luscious foods on earth. At my party, I was talking to a friend who trains for triathlons, and she said she eats eggs and avocados nearly every day. Delicious, right?

Then I started thinking about all the calories and fat content in those foods. I thought, well, there's your problem. If you didn't eat eggs and avocados every day, you wouldn't have to do all that running and swimming and biking. I didn't mention it out loud, though, because no one really likes unsolicited advice.

However, you can add as much avocado as you like to this wrap, since the napa cabbage cancels out the fat content. This is one of the quickest wraps I've made - you can prepare the mayo and glaze anytime, start your meat marinating in the morning, then quickly cook it up and get dinner on the table in 15-20 minutes. This is a fantastic lunch sandwich, too.

Ingredients

For the glaze

2/3 cup orange juice
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch

For the wraps

1 tbsp oil

2 chicken breasts, thinly sliced

1/3 cup mayonnaise

2 tsp wasabi paste or powder

8 large flour tortillas

2 avocados, peeled and thinly sliced

2 cups napa cabbage, shredded

1 large carrot, shredded

1 orange, peeled and thinly sliced

2 green onions, chopped

1 tbsp sesame seeds

Instructions

Whisk together the orange glaze ingredients, then pour over the chicken. Allow it to marinate in the refrigerator at least 30 minutes, but ideally several hours. 

Heat the oil in a skillet over medium heat, and cook the chicken and glaze until the chicken is just cooked through and the sauce is sticky. Place in a bowl.

Whisk together the wasabi and mayonnaise. Heat the tortillas on each side in a dry griddle. Wrap them in a clean kitchen towel or tortilla keeper to keep them warm.

Assemble the wraps by spreading the wasabi mayo on each tortilla. Place the chicken, avocado, oranges, carrots, cabbage, and green onions down the center of the tortilla.  Sprinkle with sesame seeds. Fold in the bottom corner, then roll up the sides.

Makes 8 large wraps.