Thai Chicken Wraps
|Skinless boneless chicken breast||1 Pound (4 Pieces)|
|Garlic||4 Clove (20 gm), minced|
|Red onion||1 , cut into tin wedges|
|Cooking oil||2 Teaspoon|
|Finely shredded green cabbage/Chinese cabbage||1 Cup (16 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Green onions||4 , sliced|
|Grated ginger root||1 Tablespoon|
|Garlic cloves||2 Large, minced|
|8 inch flour tortillas/Purchased flour tortillas||12|
|Cooked rice||3 Cup (48 tbs) (Warm)|
|Peanut sauce/3/4 cup purchased peanut sauce||1 Cup (16 tbs)|
|Fresh mint leaves||4|
|Red onion||1 Small, cut into thin wedges|
1. Rinse chicken; pat dry with paper towels. Stir together the 4 cloves minced garlic, sugar, pepper, and 1/4 teaspoon salt; rub over chicken. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or till chicken is no longer pink and juices run clear, turning once. Let chicken stand for 5 minutes. Cut the chicken into thin strips.
2. In medium skillet cook onion wedges in hot oil over medium heat for 3 to 5 minutes or till tender. Add cabbage, carrots, green onions, gingerroot, and the 2 cloves minced garlic. Cook for 2 to 3 minutes or till vegetables are tender. Keep warm.
3. Meanwhile, wrap tortillas tightly in foil. Heat in a 350° oven about 10 minutes or till heated.
4. To assemble, spread about 1/4 cup rice down the center of each tortilla to within 1 1/2 inches of the edge. Top with chicken strips, vegetable mixture, and about 1 1/2 teaspoons Peanut Sauce. Make a wrap by folding opposite sides of tortilla in, then rolling it up tightly to encase the filling. Or, simply fold tortilla over. If desired, garnish with fresh mint and red onion wedges. Serve immediately with remaining Peanut Sauce.