Asian-Style Chicken Wraps
Servings
4 Servings
Ingredients
- 1 small jalapeño chili pepper rinsed and split lengthwise— remove seeds and white membrane, and mince (about 1 tablespoon); for less spice, use green bell pepper
- 1 tablespoon garlic minced (about 2–3 cloves)
- 3 Tbsp brown sugar or honey
- 1/2 c water
- 1/2 Tbsp fish sauce click for vegan recipe
- 2 Tbsp lime juice or about 4 limes
- 1 Tbsp peanut oil or vegetable oil
- 1 Tbsp ginger minced
- 1 Tbsp garlic minced (about 2u20133 cloves)
- 12 oz boneless skinless chicken breast, cut into thin strips
- 1 Tbsp lite soy sauce
- 1 Tbsp sesame oil optional
- 1 Tbsp sesame seeds optional
- 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
Instructions
- 1 To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat. Remove from heat, and 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, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.3 Add chicken, and continue to stir fry for 5–8 minutes.4 Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil. Remove from the heat, and cover with lid to hold warm in hot sauté pan.5 Assemble each wrap: Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together. Serve two wraps with ¼ cup sauce.
- Source: NHLBI