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Chinese Salmon Wraps


3 tablespoons oyster sauce
2 tablespoons orange marmalade
1 tablespoon water
2 tablespoons soy sauce
Grated zest of 1 orange
1 tablespoon grated fresh gingerroot
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 cup shredded bok choy or cabbage
1 (8-ounce) can water chestnuts, drained
1 cup cooked rice
1 tablespoon vegetable oil
1 pound salmon fillets, cut into bite-size chunks
1 teaspoon Chinese five-spice powder
Salt to taste
Pepper to taste
4 (10-inch) flour tortillas
cup chow mein noodles


Makes: 4


Combine the oyster sauce, marmalade, water, soy sauce, orange zest, gingerroot and cornstarch in a bowl and mix well. Heat 1 tablespoon oil in a large skillet over medium heat. Sauté the garlic in the hot oil for 30 seconds. Add the bok choy and water chestnuts and sauté for 2 to 3 minutes or until the bok choy is tender-crisp. Stir in the oyster sauce mixture. Bring to a boil and cook until the sauce has thickened, stirring frequently. Add the rice and mix well. Remove the mixture to a large bowl.

Wipe out the skillet and heat 1 tablespoon oil. Season the salmon with the five-spice powder, salt and pepper. Cook the salmon in the hot oil for 2 to 3 minutes or until cooked through, turning occasionally.

Spoon equal amounts of the rice mixture onto each tortilla. Top with the salmon and chow mein noodles. Roll to enclose the filling, tucking in the ends. Serve immediately.

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