Thai Chicken Wrap

By sunitagt

Calories: 339
Carbohydrates: 26.0g
Cholesterol: 67mg
Fat: 14.4
Saturated Fat: 2.9g
Fiber: 4.8g
Sodium: 317mg
Protein: 30.6g

Ingredients

• For the chicken filling:
• 1 tablespoon vegetable oil
• 2 cloves garlic, finely chopped
• 2 tablespoons grated fresh ginger or 1/2 tablespoon ground ginger
• 1/4 cup water or stock
• 1 pound ground chicken
• 1/4 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)
• 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
• Fresh mint, cilantro and basil
• Cut limes
• Asian chili sauce
• For the Dipping Sauce:
• 1/2 cup chopped peanuts
• 1/4 cup lime juice
• 1/4 cup sugar
• 1/4 cup Asian fish sauce
• 1 clove of garlic, minced

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

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.