Chicken Wrap
- Mama's Guide Home
- Dec 31, 2016
- 1 min read
Ingredients:
2 C. Peanut Sauce ½ C. Coconut Milk 2 Lbs. Chicken, strips, marinated and velvetized 10 oz. Bamboo shoot, julienne 10 oz. Onions, sliced ¼” 5 oz. Carrots, julienne 2.5 oz. Red bell pepper, sliced ¼” 10 oz. Cabbage, shredded 1 oz. Green onions, chopped 3 ea. Lime, cut into wedges for garnish 10 ea. Tortillas, flour large (10.5” dia.) Keep warm 1 Tbsp. Lime juice for dressing 2 Tbsp. Corn oil
Method:
Heat griddle or wok at high heat, add oil then onions, toss-fry 20 seconds. Add in carrots, bamboo shoot and chicken. Toss-fry until hot, then add in 1-1/4 C. let sauce reduce. Remove and keep warm. Making wrap: Place ¾ C. of filling lengthwise on tortilla along with ½ C. shredded cabbage and 1 Tbsp. red bell peppers. Drizzle 2 tsp. of wrap dressing on salad. Garnish with 1 Tbsp. green onions and wrap into a burrito. Serve Chicken Wrap with a wedge of lime and leaves of basil as an option.
Wrap Sauce – Mix 2 C. Peanut Sauce with ½ C. Coconut Milk and set aside. For 10 wraps use 1-1/4 C. of sauce to cook the stuffing. (2 Tbsp. per wrap) add in 1 Tbsp. of fresh lime juice. (2 tsp. per wrap).
Chicken Marinade and Velvetization: To marinate: For 10 lbs. sliced or diced chicken, add 0.4 lb. (7/8 C.) Marinade Seasoning , 1-1/4 C. water and 1 C. oil. Mix well and marinate for 30 minutes or more. To velvetize: Oil blanch chicken in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the chicken pieces, remove and drain off oil.
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