Ingredients for Chinese Chicken Wraps
- Cooked Chicken
- Green Onions
- Canned Pineapple
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon dry mustard
- Pillsbury Refrigerated Crescent Dinner Rolls
- 1 large egg
- Sesame Seeds
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How to Make Chinese Chicken Wraps
- Preheat oven to 375°F (190°C).
- Lightly beat 1 large egg and set aside for egg wash.
- In a medium bowl, whisk together 2 tablespoons honey, 2 tablespoons soy sauce, and 1 teaspoon dry mustard.
- Add 1 cup cooked chicken (shredded or diced), 2 green onions (finely chopped), and 1/2 cup pineapple chunks (fresh or canned, drained). Stir well to combine.
- Unroll 1 package (8 count) crescent roll dough and separate into 8 triangles. Gently pinch together any seams.
- Cut each triangle crosswise in half to create 16 smaller triangles.
- Spoon 1 tablespoon of the chicken mixture onto each dough piece. Pull the corners of the dough to the center, and tightly roll up to seal.
- Brush the tops of the rolls with the egg wash and sprinkle with sesame seeds.
- Place the rolls on an ungreased baking sheet. Repeat with remaining dough and filling.
- Bake for 10-15 minutes, or until the rolls are golden brown and cooked through.
- Serve immediately with hot mustard and/or sweet and sour sauce.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
24g
Fat
5g
Carbs
7g