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An Asian Ginger Chicken Wrap recipe for lunch or dinner 0

Jill Wilcox, QMI AGENCY
Asian Ginger Chicken Wraps. (MIKE HENSEN/ QMI AGENCY)

Asian Ginger Chicken Wraps. (MIKE HENSEN/ QMI AGENCY)

Wrapped foods come in many forms. There are cabbage rolls, Chinese spring rolls, Thai fresh rolls and so on.

Wraps are a great way to combine a multitude of ingredients and flavours. This week I've combined Mexican tortillas with Asian chicken for a delicious wrap that would work for a casual weeknight meal or lunch.

You can use your basic flour tortilla for this recipe or venture into the healthier multigrain versions.

Grilled chicken is combined with a spicy Asian sauce along with carrots, cucumber, greens and sesame seeds.

I like to serve the wraps with a bowl of the leftover sauce.

Asian Ginger Chicken Wraps

Ingredients:

Sauce

  • 2 tbsp. (25 ml) corn starch
  • 1/2 c. (125 ml) water
  • 2/3 c. (175 ml) soy sauce
  • *2/3 c. (175 ml) sake
  • 5 tbsp. (65 ml) brown sugar
  • 2 tbsp. (25 ml) minced ginger
  • 1 tsp. (5 ml) chili paste
  • 1.5 lbs. (750 m;) boneless skinless chicken
  • 1 tbsp. (15 ml) vegetable oil
  • 6 large flour tortillas
  • 3 cups (750 ml) of mixed salad greens
  • 3 medium carrots, grated
  • 1 red pepper cut into thin slices
  • 3 mini English cucumbers sliced lengthwise into quarters
  • 6 tsp. (30 ml) toasted sesame seeds

Directions:

Combine the corn starch and water and set aside.

In a saucepan combine the soy sauce, sake, brown sugar, ginger and chili paste. Bring to a simmer.

Whisk the cornstarch mixture and slowly add it to the saucepan. Continue to stir until the mixture is thickened. Cook a further minute. Set aside.

Brush chicken pieces with about 2 tbsp. (25 ml) of the sauce and cook on an outdoor grill until no longer pink. (Chicken can also be baked in the oven). Refrigerate until ready to use. Refrigerate the remainder of the sauce until ready to use.

To make the wraps, slice the chicken in thin strips. Spread a heaping tablespoon of the sauce on each of the flour tortillas.

Place 1/2 cup (125 ml) of the greens on the lower half of each tortilla.

Divide the chicken pieces over top of the greens followed by the carrot, red pepper pieces and cucumber slices.

Sprinkle with the sesame seeds.

Roll up each wrap (cabbage roll style). Cut on a diagonal and serve with additional sauce.

Serves 6

*sake is a rice wine available at the LCBO


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