Asian-Style Chicken Wraps

Asian-Style Chicken Wraps
Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins


For sauce:
1 small Jalapeno chili pepper,
rinsed and split lengthwise—
remove seeds and white
membrane, and mince (about
1 Tbsp); for less spice, use
green bell pepper
1 Tbsp garlic, minced (about 2–3 cloves)
3 Tbsp brown sugar or honey
½ C water
½ Tbsp fish sauce
2 Tbsp lime juice (or about 4 limes)
For chicken:
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced (about 2–3 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)
For wrap:
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 C bok choy or Asian cabbage,
rinsed and shredded


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 a 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.



Asian-Style Chicken Wraps