Thai-style chicken wraps ready to roll
Summer meals are best when they are simple. But that doesn’t mean you have to give up sophisticated flavors.
Thai-style chicken wraps are an exotic all-in-one, a handheld meal that contains protein, salad and starch rolled up into a neat package that’s perfect for outdoor dining. All you’ll need are some plates, napkins and a few forks for the sweet and tangy mango salsa that accompanies the wraps.
If you’re planning a picnic, you can refrigerate the wraps and serve them cold. Skip the salsa to make for easy packing.
Or if you like, serve it in disposable cups with plastic forks.
Thai-Style Chicken Wraps with Mango Salsa
For the salsa:
1 small mango, peeled and diced
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon lime juice
For the wraps:
11/2 tablespoons toasted sesame oil
3 cups shredded Napa cabbage
1 cup shredded carrots
3/4 cup sliced scallions
3/4 cup lightly salted peanuts, coarsely chopped
2 tablespoons lime juice
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
2 cups shredded cooked chicken
1/2 cup coarsely chopped fresh mint
4 burrito-size (large) flour tortillas
1/4 cup purchased peanut sauce
To make the salsa, in a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve.
To make the wraps, in a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer.
Remove the pan from the heat and stir in the chicken and mint.
Spread the center of each tortilla with about 1 tablespoon of peanut sauce.
Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up.
Place the wraps on a microwave safe plate, seam-side down.
Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350 F oven for about 5 minutes. Serve with the mango salsa.
Yield: 4 servings
Nutrition information per serving: 407 calories, 14 grams fat (3 grams saturated), 33 grams protein, 39 grams carbohydrate, 66 milligrams cholesterol, 4 grams dietary fiber, 1030 milligrams sodium.