Ingredients
Chicken Wraps:
4 (6-ounce) boneless, skinless chicken breasts
2 lemons, sliced in halves
¼ cup fresh ginger, roughly chopped with skin
2 teaspoons salt
1 teaspoon freshly ground pepper
1 (8-ounce) package rice noodles, cooked according to package directions (if you cannot find rice noodles, you can substitute gluten free angel hair)
3 medium carrots, peeled and sliced into ⅛ inch strips
2 red pepper, seeded and sliced into ⅛ inch strips
1 cucumber, peeled, seeded and sliced into ⅛ inch strips
3 green onions, white parts only, sliced into ⅛ inch strips
4 tablespoons basil, cut into thin strips
1 head butter lettuce, leaves removed
Peanut Sauce:
1 garlic clove, finely chopped
3 tablespoons gluten free soy sauce
3 tablespoons honey
2 tablespoons smooth peanut butter
2 tablespoons rice wine vinegar
1 tablespoon freshly ground ginger
1 teaspoon jalapeno, finely chopped
Directions
For the Wraps:
Place chicken breasts in a large sauce pan and just cover with water. Add lemons, ginger, salt and pepper and cover. Cook over medium low heat for 15-20 minutes or until the chicken is fully cooked. Remove the chicken from the pan and let cool. Slice or shred the chicken into ⅛ inch strips.
For the Sauce:
Combine all of the ingredients in a microwave safe bowl and microwave for 20-30 seconds. Mix well and let the sauce cool.
Assembly:
To assemble the wraps, take one lettuce leaf and add a small portion of noodles, two strips of each of the chopped vegetables (carrots through onions), three strips of chicken and a teaspoon of the chopped basil. Start at one end and roll the lettuce leaf around all of the ingredients, burrito style. Repeat with the remaining ingredients. It is also fun to have your guests make their own wraps. Simply arrange all of the ingredients on a plate and have your guests create their own custom wraps. Serve the wraps with the dipping sauce and enjoy!
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Lisa Raschke
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