Asian Chicken Wrap With Chili Sauce And Caramel Corn
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Peanut Butter1 clove
Garlic5 tbsps
Soy Sauce (low-sodium)1 cup
Champagne Vinegar1 cup
Olive Oil1 cup
Sesame Oil1 small
Onion (halved)1 small
Napa Cabbage (head, shredded)1 cup
Honey1 cup
Chicken StockDirections:
1
Preheat an outdoor grill or indoor grill pan
2
In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce
3
Blend on high until smooth
4
Add the vinegar, olive oil and sesame oil and blend until emulsified
5
Add salt and pepper, to taste Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side
6
Let the chicken cool down then dice it into bite-size pieces
7
In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce
8
Refrigerate for 1 hour
9
To serve, separate the lettuce leaves
10
Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves
11
Arrange on a serving platter and serve
12
Brush the onion halves with oil and grill them for 4 minutes on each side
13
In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock
14
Blend on high until smooth
15
Season with salt and pepper, to taste