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Thai Chicken Wraps

thai_chicken_wrap

Here’s a great recipe for Thai Chicken Wraps that will allow everyone in your family to help prepare dinner. At the table, fill lettuce leaves with flavorful minced chicken, vegetables and pieces of torn herbs. Add a squeeze of lime or some peanut crunch, and roll it up.

Serve with some steamed brown rice on the side, and you have the perfect summer dinner.

Don’t forget to include the kids! Your kids can help tear the mint into little pieces, pinch the tips and tails off the green beans and wash the vegetables. And, of course, taste to make sure the chicken is just perfect!

You Need

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger or ½ tablespoon ground ginger
¼ cup water or stock
1 pound ground chicken
¼ cup chopped fresh mint leaves
2 tablespoons sliced shallots
1 tablespoon Asian chili sauce or to taste
1 sliced Thai chili pepper (very spicy, so optional)
¼ cup lime juice
2 teaspoons brown sugar
2-3 tablespoons Asian fish sauce
18 whole large lettuce leaves (about 3 lettuce heads)
½ pound young raw green beans, thinly sliced on the diagonal
2 cups bean sprouts
1 cucumber, cut into strips with your peeper or mandoline
1 large carrot, shredded
Fresh mint, cilantro and basil
Cut limes

Asian chili sauce:

½ cup chopped peanuts
¼ cup lime juice
¼ cup sugar
¼ cup Asian fish sauce
1 clove of garlic, minced
Instructions

For the chicken filling:

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger or ½ tablespoon ground ginger
¼ cup water or stock
1 pound ground chicken
¼ cup chopped fresh mint leaves
2 tablespoons sliced shallots
1 tablespoon Asian chili sauce or to taste
1 sliced Thai chili pepper (very spicy, so optional)
¼ cup lime juice
2 teaspoons brown sugar
2-3 tablespoons Asian fish sauce

For the Wrappings and Toppings:
18 whole large lettuce leaves (about 3 lettuce heads)
½ pound young raw green beans, thinly sliced on the diagonal
2 cups bean sprouts
1 cucumber, cut into strips with your peeper or mandoline
1 large carrot, shredded
Fresh mint, cilantro and basil
Cut limes
Asian chili sauce

For the Dipping Sauce:
½ cup chopped peanuts
¼ cup lime juice
¼ cup sugar
¼ cup Asian fish sauce
1 clove of garlic, minced

To Make

Mix all the ingredients for the dipping sauce in a little bowl. Set aside.

In a medium nonstick pan, heat the vegetable oil and sauté the garlic and ginger over medium heat until light brown. Add ¼ cup water or stock, then add the chicken and stir well, separating the chicken into small bits. This should take you about 4 to 5 minutes. Drain out the water.

Transfer the cooked chicken into a mixing bowl. Add the remaining ingredients for the filling and mix well. Taste the mixture and season until there is a good balance among the sweet, tart and savory flavors. You might need a bit more fish sauce, another squeeze of lemon, a little bit more hot sauce…

On a large platter, mound the vegetables, herbs, and chicken. Serve with little bowls of the dipping sauce, cut limes, fish sauce, chili sauce and chopped peanuts.

 

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