2 large chicken breasts, cut into bite-sized chunks
1/2 lb thin Chinese egg noodles
1 cup sauce of your choice, plus more to serve (we like PC Szechuan Peanut Satay - it's more of a peanut sauce than a typical Szechuan, but other ideas are Teriyaki, Thai, Orange Ginger, BBQ sauce, Honey Garlic or BBQ Ranch. For homemade BBQ Ranch: mix together 1 part ranch dressing with 3 parts hickory BBQ sauce)
1 cup mushrooms
1/2 cup onions, diced
1/2 cup green pepper, diced
1/2 cup frozen peas
1/2 cup frozen corn
1 large carrot, grated
4 green onions, chopped
1 package of 10 inch tortillas (your choice of flavor)
First boil your noodles (should take only about 2 minutes) then drain and set aside.
In a large pan over medium-high heat, saute your chickenwith a bit of oil and season with salt and pepper. Saute until no longer pink and cooked all the way through. Add the cooked egg noodles and 1 cup of sauce. Toss to coat and remove from heat. Place in a bowl and set aside.
Cook the peas and corn in separate containers in the microwave with a bit of water. I cook on high for about 5 minutes. Drain both the peas and carrots and add to separate bowls and set aside.
In a frying pan over medium-high heat add about a tbsp or so of olive oil. Add the sliced mushrooms and cook until browned and the liquid has evaporated. Remove to a bowl and set aside.
In the same frying pan, saute diced peppers and onions until soft. Remove to a bowl and set aside.
Place the grated carrot and green onions in a bowl as well. Set the bowl of chicken and noodles, peas, corn, mushrooms, peppers and onions, and grated carrot/green onion on the table along with the wraps and extra sauce.
Here's how you make your wrap: Place a few tablespoons of the egg noodle/chicken mixture in the middle of the wrap. Top with your favorite toppings (I add all of them except peppers and onions) and then a drizzle of your favorite sauce. Fold in the two ends, and then roll up like a burrito.
