Asian-Style Chicken Wraps

A yummy looking recipe of asian style chicken wrap.

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By JENNA LEE REEVES

With a combination of sweet, tangy and healthy ingredients, these Asian-style chicken wraps offer a refreshing treat for the summer heat. Serve them on their own or with a side of rice.
This recipe is courtesy of the National Heart,
Lung and Blood Institute. Servings: 4

Ingredients
Sauce:
1 small Jalapeno chili pepper, minced.
(For less spiciness, mince a bell pepper.)
1 Tbsp. garlic, minced
3 Tbsp. brown sugar or honey
1/2 c. water
1/2 Tbsp. fish sauce
2 Tbsp. lime juice

Chicken:
1 Tbsp. peanut oil or vegetable oil
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
12 oz. boneless, skinless chicken breast, cut into thin strips
1 Tbsp. light soy sauce
1 Tbsp. sesame oil (optional)
1 Tbsp. sesame seeds (optional)

Wrap:
1 (small) head red leaf lettuce, rinsed, dried,
and separated into single leaves large enough to create wrap
8 fresh basil leaves, whole, rinsed and dried
2 cups bok choy or Asian cabbage, rinsed and shredded

Preparation
1. To prepare the sauce, add all ingredients to a saucepan and bring to a boil over high heat.
Remove from heat; let sit in hot saucepan for 3–5 minutes. Chill in refrigerator for about 15
minutes or until cold.
2. Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger and garlic. Stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
3. Add chicken; continue to stir-fry for 5–8 minutes.
4. Add soy sauce, sesame oil (optional), sesame seeds (optional) and return to a boil. Remove from heat; cover with lid to keep warm.
5. Assemble each wrap: Place one large red lettuce leaf on a plate, then add 1/2 cup chicken stir-fry, 1 basil leaf, and 1/4 cup shredded cabbage. Fold together. Serve two wraps with 1/4 cup sauce.
Enjoy.

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