Asian-Style Chicken Wraps

• 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 2 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 cups bok choy or Asian cabbage, rinsed and shredded

• Recipe Cards:
  • 4" x 6" (340 KB)
  • 8.5" x 11" (344 KB)

Directions

• 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 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.