• FOR SANDWICH
  • 4 (10 inch) sandwich wraps or 4 (10 inch) flour tortillas
  • SALAD or SANDWICH FILLER
  • 1 1/2 cups boneless cooked chicken breasts , chopped in bite-size pieces
  • 3 -4 cups shredded cabbage
  • 1 cup carrot , shredded
  • 1/2 cup green onion , sliced
  • 1/2 cup red bell pepper , diced
  • 1/2 cup celery , chopped
  • 1/4 cup cilantro
  • 3/4 cup sliced almonds
  • 2 tablespoons butter
  • 2 (3 ounce) packages Top Ramen noodles , noodles only, broken in bite-size pieces
  • 3 tablespoons sesame seeds
  • 1 1/2 teaspoons sesame oil
  • 1/2 cup peanut oil or 1/2 cup vegetable oil
  • 4 tablespoons granulated sugar , adjust to taste
  • 1/2 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 -2 teaspoon sambal oelek , adjust to taste (garlic chili sauce)
  • 2 1/2 tablespoons candied ginger , minced
  • 1 SAUCE:.
  • 2 In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; sauté until lightly brown, approximately 2 minutes, stirring constantly. Remove and set aside.
  • 3 To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
  • 4 Remove from heat and cool slightly; add chicken.
  • 5 SALAD:.
  • 6 In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
  • 7 Pour dressing over vegetables and toss.
  • 8 Garnish with noodle mixture and cilantro; serve immediately.
  • 9 WRAP:.
  • 10 Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
  • 11 Garnish each wrap with noodle mixture and cilantro.
  • 12 Fold each end toward center and roll.
  • 13 Serve immediately.