Thai Chicken Wrap Recipe
For the Chicken Filling:
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 2 tablespoons 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 tablespoons sliced shallots
- 1 teaspoon Asian chili sauce or to taste
- 1 sliced Thai chile pepper (very spicy, so optional)
- 1/4 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)
- 1/2 pound young raw green beans, thinly sliced on the diagonal
- 2 cups bean sprouts
- 1 cucumber, cut into strips with your peeler or mandoline
- 1 large carrot, shredded
- Some fresh mint, cilantro, and basil
- Cut limes
- Asian chili sauce
- 1/2 cup chopped peanuts
For the Dipping Sauce:
- 1/4 cup lime juice
- 1/4 cup sugar
- 1/2 cup water
- 1/4 cup Asian fish sauce
- 1 clove garlic, minced
1. Mix all the ingredients for the dipping sauce in a little bowl.
2. In a medium nonstick pan, heat the vegetable oil and saut’ 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.
3. 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:
4. 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.
What the kids can do:
Help tear the mint into little pieces.
Pinch the tips and tails off the green beans.
Wash the vegetables.
Taste to make sure the chicken is perfect.
Excerpted from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David with recipes by Kirsten Uhrenholdt. Copyright (c) 2010 by Hybrid Nation, Inc. Used by permission of Grand Central Publishing, Inc. All rights reserved.