In a bowl combine barbecue sauce, sweet chili sauce, ginger and orange extract until evenly mixed. Hold refrigerated until service.
Service
For each serving, distribute 1/4 cup of jasmine rice down the middle of the tortilla. Top with 2 ounces diced chicken, 1/4 cup egg white, 2 tablespoons Sweet Chili BBQ Sauce, 1 tablespoon pickled ginger and 1 teaspoon cilantro.
Roll tortilla from bottom, fold in sides and roll tightly. Serve hot.
Chef's Tip!
Pulled pork or grilled steak also make great fillings for this wrap.
Sign up for a McCormick for Chefs account today! Save your favorite products, recipes, and rebates. Get first dibs on exciting updates and special offers!