Thai Chicken Wraps

2 chicken breasts, boneless, skinless (or substitute ground turkey)

4 tbsp Sweet Ginger Chili Sauce

4 tbsp Ginger Peanut Sauce

4 shallots, chopped

2-3 tbsp fish sauce

1 tbsp fresh mint

2 green onions, thinly sliced

1 tablespoon fresh ginger, chopped

1 red or green Thai chili, seeds removed, cut into thin strips (optional)

1 tsp fresh cilantro, chopped

Fresh squeeze of lime juice

Lettuce ( iceberg or butter)

Instructions: Grind chicken in food processor. Saute shallots until soft. Remove from pan. Set aside. Measure and combine Sweet Ginger Chili Sauce, Ginger Peanut Sauce, fish sauce, mint, green onions, ginger and chili. Set aside. In a medium hot wok or pan with a very small amount of oil, stir-fry chicken until just cooked. Toss liquid mixture into chicken for 5 seconds. Remove from heat. Squeeze lime over chicken. Garnish with cilantro leaves and wrap in large lettuce leaves.

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