Orleans Chicken Wraps

Overview

How to cook Orleans Chicken Wraps at home

Knead the dough with boiling water, knead it into a ball and let it sit for half an hour before kneading it into a smooth dough.
Take a small piece of dough and roll it into a large dough of about 3mm, and use a round lid with a diameter of about 5cm to press out a round embryo.
Put 5 or 6 embryos together and roll them into a round shape about 16cm in diameter. Brush each piece of dough with a thin layer of cooking oil to prevent sticking.
Place the rolled dough into a steamer and steam over high heat for 10 minutes.
Tear each piece of skin apart while it's hot, very thin.
Debone chicken legs.
Marinate with Orleans BBQ seasoning and green onions for 10 hours.
Wrap it in tin foil and put it in the air fryer at 180 degrees for 20 minutes.
Cut the chicken legs into strips and set aside.
Prepare the lettuce and dough, wrap the chicken legs and it's ready to eat.