IE 11 is not supported. For an optimal experience visit our site on another browser.

Our travel boxes are selling out! Grab your Shop TODAY Staycation box for 63% off before it's gone

Thai chicken wraps

Laurie David
Servings:
Makes 4-6 servings
RATE THIS RECIPE
(0)

Ingredients

For the chicken filling:
  • 1 tablespoon vegetable oil
  • 2 clove garlic, finely chopped
  • 2 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 cup water or stock
  • 1 pound ground chicken
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoon sliced shallots
  • 1 teaspoon asian chili sauce or to taste
  • 1 slice d thai chile pepper (very spicy, so optional)
  • 1/4 cup lime juice
  • 2 teaspoon brown sugar
For the wrappings and toppings:
  • 1 tablespoon vegetable oil
  • 2 clove garlic, finely chopped
  • 2 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 cup water or stock
  • 1 pound ground chicken
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoon sliced shallots
  • 1 teaspoon asian chili sauce or to taste
  • 1 slice d thai chile pepper (very spicy, so optional)
  • 1/4 cup lime juice
  • 2 teaspoon brown sugar
  • 18 whole large lettuce leaves (about 3 lettuce heads)
  • 1/2 pound young raw green beans, thinly sliced on the diagonal
  • 2 cup bean sprouts
  • 1 cup cucumber, cut into strips with your peeler or mandoline
  • 1 cup large carrot, shredded
  • 1/2 cup chopped peanuts
For the dipping sauce:
  • 1 tablespoon vegetable oil
  • 2 clove garlic, finely chopped
  • 2 tablespoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 cup water or stock
  • 1 pound ground chicken
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoon sliced shallots
  • 1 teaspoon asian chili sauce or to taste
  • 1 slice d thai chile pepper (very spicy, so optional)
  • 1/4 cup lime juice
  • 2 teaspoon brown sugar
  • 18 whole large lettuce leaves (about 3 lettuce heads)
  • 1/2 pound young raw green beans, thinly sliced on the diagonal
  • 2 cup bean sprouts
  • 1 cup cucumber, cut into strips with your peeler or mandoline
  • 1 cup large carrot, shredded
  • 1/2 cup chopped peanuts
  • 1/4 cup lime juice
  • 1/4 cup sugar
  • 1/2 cup water
  • 1/4 cup asian fish sauce
  • 1 clove garlic, minced

Preparation

Baking Directions:

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

In a medium nonstick pan, heat the vegetable oil and sauté the garlic and ginger over medium heat until light brown.

Add 1/4 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 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 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.

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 a perfect summer dinner.

Recipe Tags

AsianEasy
Most saved recipes
See More