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Thai Chik’n Wrap

September 26, 2011

Photo by Gerik

Fall is here and soon the fresh home-grown produce will be history. But never fear, the produce section at your local grocery still provides great looking produce but sometimes it needs just a little boost to bring out the flavors.

Thai Chik’n Wrap has just enough spice and creaminess to make that happen. These wraps are full of those dark green and orange veggies that are so very good for you and the Thai flavors make it so much more enjoyable, at least for me.

Over the years at Union Market (my former workplace) we have employed several talented cooks from Asia. It was because of their gift of combining flavor with beautiful food presentation that Thai food was a hit on all fronts, salads, entrees, snacks, we did it all!

One of the many wraps that we offered, Thai Chik’n Wrap was a favorite on our catering menu. Of course we made them vegetarian style but they can also be made with seasoned chicken or beef of your choice. Great for leftovers, I might add! For our vegetarian version you can use Quorn Chik’n Patties or any chicken flavored Morningstar products.

The spiciness comes from the final application of Thai Peanut Sauce so by all means, adjust that to your taste. So here goes . . .

Photo by Pat

Thai Chik’n Wraps
Makes 4 or 5 wraps, ½ wrap is a serving

Thai Spread for Tortillias (Thai Spread makes a great pizza sauce, too)
-Makes 1 ½ cups sauce

1 can coconut milk
½ – 1 pkg. of “A Taste of Thai” Red Curry Paste
depends on spiciness desired
1 tsp dry basil
3 T sugar
1 T melted butter
¼ c sour cream
1 T cornstarch plus 2 T water
Season with salt or dark miso (or fish sauce for non vegetarians)

Place all but the cornstarch ingredients in saucepan and bring to a simmer. Stir in the cornstarch slurry and stir until thickened. Cool until ready to use.

Photo by Pat

Wrap Ingredients and assembly:

10 inch Wraps or White Tortillas
Shredded Carrots
Cilantro Leaves
Quorn Chik’n Patties, baked crispy then cut in strips
Cucumber, peeled, seeded and cut into long strips
Fresh Basil Leaves
Spinach Leaves
Purchased Bangkok Padang Peanut Sauce

To assemble:
Lay out tortilla and spread with prepared Thai Spread out to within 1 inch of the edges.
Cover the spread with a single layer of spinach except for ⅓ of the tortilla – makes it easier to roll. Cover the spinach with a single layer of fresh basil leaves. Add the shredded carrots, a small handful of Cilantro and then 5 or 6 chicken strips. Next layer is the cucumber down the middle and then spoon on as much as you like of the Bangkok Padang Peanut Sauce.

The key to assembling is to make sure that all of your layers are even in the middle and the ends. Starting with the filling side opposite the ⅓ uncovered, begin rolling tightly. Roll up until everything is enclosed. Cut in half diagonally and arrange on platter for serving.

One Comment leave one →
  1. September 27, 2011 3:30 am

    Oh, seriously yummy!

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