Caramel Chicken Wraps with Asian Slaw – Delishar

Mission Foods wraps has been a staple in our family. I’ve used it to wrap taco beef, layer tex-mex casseroles, quesadilla, and our favourite Cheesy Enchiladas with Mole Sauce. The kids love to use it to wrap up cucumber sticks, lettuces, and shredded carrot. I’ve tried other brands of wraps but nothing came close to what Mission wraps had to offer. In the end, it was always Mission Foods wraps that won my heart and taste-buds over and again.

I started enjoying Mission’s product when I was dating my husband. He was the one who introduced it to me, when he made me guacamole from scratch (for the first and last time) and served it with tortilla chips. I was blown away by how tasty this healthier corn chips were. And when I was pregnant, I pretty much lived on their wraps. I’ll wrap myself a shredded chicken wrap with loads of mixed salad, then dress with balsamic vinaigrette, and pack that for lunch. Since then, I’ve tried almost all their products, from wraps, to chip, to naan, and none of them disappoint. 

Caramel Chicken Wrap 6

Usually, we will associate wraps with Mexican food, but there’s no limits to what you can do with the wraps! So it got me really excited, when I was approached to created an Asian inspired wrap using their new healthy Mission 6 Grain Wraps. Mission 6-Grain wrap contains a combination of six different grains which gives the wrap an all-rounded profile with a slight nutty taste that is not overpowering. The wrap features superfood combination of sunflower seeds, pumpkin seeds, oats, rye, linseeds and wholemeal brans. The Mission 6-Grain wrap is the wrap of choice for those seeking healthier alternatives to regular white bread or rice.

My first instinct was Thai, of course. Like a shrimp mango wrap, or Thai beef salad wrap. But on my list to try for the longest time was the Vietnamese Caramel Chicken. Didn’t take me long to convince myself to make this actual dish instead. Made some Vietnamese inspired slaw with refreshing mint to accompany. Because we always needed a bed of crunchy vegetable to lay the protein on. 🙂 

The girls took to the wraps instantly, and has been asking for it everyday now. They love picking on the seeds embedded on the wrap itself. I’ve been given them the wraps cut up into little pieces, instead of crackers. I can see why they like it. It’s tasty, the wraps are not dry, has a slightly chewy bread like texture, and I love that the seeds gives it a little more bite. I think this is going to be the family’s new favourite wrap.  

Caramel Chicken Wrap 1

Caramel Chicken Wraps with Asian Slaw


Caramel Chicken

  • 350 g – 400g chicken fillet
  • 1 shallot diced
  • 2 garlic minced
  • 1 tbsp dark soy sauce
  • 1/4 cup sugar
  • 2 tbsp fish sauce
  • 2 tbsp of water
  • 1 tbsp lime juice
  • 2 tbsp oil divided

Asian Slaw

  • 1 tsp sriracha sauce or to taste
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • 4 tsp white sugar
  • 2 tsp rice vinegar
  • 1 1/2 tbsp lime juice
  • 1 1/2 tbsp fish sauce
  • 1 small carrot shredded
  • 3-4 cups napa cabbage thinly sliced
  • 3 tbsp fresh mint chopped
  • 1/4 red onion thinly sliced
  • black pepper to taste

To assemble

  • 2 to 4 Mission 6 Grain Wraps
  • Asian Slaw
  • Romaine lettuce
  • Cilantro
  • Lime wedge
  • Sriracha Sauce optional

Caramel Chicken

  • Heat pan, and add 1 tbsp oil.

  • Brown/sear chicken on both sides, then remove from pan.

  • Don’t worry that the chicken is not fully cooked, we will return to pan again.

  • Add the other 1 tbsp oil, and saute onion & garlic until fragrant.

  • Then add chicken back in the pan.

  • Add dark soy, sugar, water, and fish sauce.

  • Cook until sugar is melted, chicken cooked, and sauce reduced.

  • Remove from heat and stir in lime juice.

Asian Slaw

  • Mix sriracha, garlic, ginger, vinegar, fish sauce, lime juice, and sugar together.

  • Stir until sugar is dissolved.

  • In a bowl, add cabbage, carrot, onion, and mint.

  • Pour prepared dressing over, then toss to coat.

  • You can make this a day before and leave it to marinate in the chiller.

To assemble

  • Set wraps on a microwave safe plate, cover with kitchen towel and sprinkle some water on top.

  • This will keep it from drying out, and heating it makes it more pliable.

  • Heat on high on 10 seconds blast until warm, and soft.

  • Place lettuce on top, then Asian slaw, and top with caramel chicken.

  • Finish with caramel sauce or sriracha if desired.

  • Garnish with fresh cilantro, and serve with a wedge of lime.

Disclaimer: While this post was made possible by Mission Foods, all opinions are purely of my own.

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Apple Crumb Cake with Salted Caramel Sauce – Delishar

This cake requires a bit of work but the effort was well worth it. Of course, you can skip making your own caramel sauce, and use a store-bought one. But you know it’s going to be different. There’s actually 3 recipes in this post. Streusel, salted caramel sauce, and a cake recipe. You can use the streusel recipe to top any coffee cake or muffins for that crumbly edge. 

The salted caramel sauce needs no introduction. It goes amazingly well with any and every dessert! Salted caramel is another one of my kryptonite. I can go in spoonful after spoonful if I’m out of control. I tend to find quick ways to get rid of it. Either by using it for other bake products or giving it away to friends and family. I’m not sure how strong my will power is to keep myself away from that delicious thang if I know it’s still in the house. 

So anyway, the sour cream and the apples keeps the cake nice and moist. The streusel gives it a contrasting texture, and the sauce hits all the right notes. There’s a lot going on, in this cake. And I’m certain that you’ll enjoy it as much as I did.


Apple Crumb Cake with Salted Caramel Sauce


Makes an 8 inch cake

Salted Caramel Sauce (makes about 1 1/2 cup)

  • 1 cup 225g castor sugar
  • ½ cup 117.5ml heavy cream
  • 2 tablespoons 28.5g unsalted butter
  • 1/2 tsp sea salt or to taste

Streusel Crumb

  • 1 1/2 cup 192g flour
  • 1/2 cup 100g brown sugar
  • 1/4 cup 56g castor sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg
  • 1/2 cup 113g butter, melted
  • 1/2 tsp vanilla extract

Cake Batter

  • 4 Tablespoons 56.5g butter, softened
  • 1/2 cup 100g castor sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup 128g flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 granny smith apples-peeled and sliced
  • 1 tsp cinnamon powder

Salted Caramel Sauce

  • In a medium saucepan set over medium-low heat, melt sugar.

  • Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.

  • Then add butter while stirring constantly.

  • Slowly whisk in the cream and continue simmering the mixture until it is smooth

  • Remove from heat, then whisk in salt, to taste.

Streusel Crumbs

  • In a bowl, whisk together all the dry ingredients.

  • Pour in melted butter and vanilla, stir until moist and crumbly.

  • Set aside.


  • Preheat the oven to 175C.

  • Toss sliced apples with cinnamon powder, then set aside.

  • Line and grease a 8 inch round pan.

  • In a mixing bowl, cream butter, sugar, and vanilla extract together until light and fluffy.

  • Add egg and beat well.

  • Add sour cream and beat until combined.

  • Sift in dry ingredients (salt, baking powder, baking soda, and flour) to the butter mixture.

  • Stir until combined.

  • Spread half the batter at the bottom of the pan.

  • Lay the apple chunks evenly on top of the batter.

  • Sprinkle 1/2 of the crumbs mixture over the apples.

  • Spread the remaining batter over the crumbs and on the top spread the rest of the streusel.

  • Bake 35-40 minutes, or until a skewer inserted in the center comes out clean.

  • Drizzle salted caramel sauce on top and serve.

Adapted from yummiestfood

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