Asian Chicken Wrap with Chili Sauce and Caramel Corn
- Level: Easy
- Yield: 2 to 4 servings
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
1 teaspoon peanut butter
1 clove garlic, plus 4 cloves garlic minced
5 tablespoons low-sodium soy sauce
1/2 cup champagne vinegar
1 cup olive oil
1/4 cup sesame oil
Kosher salt and freshly ground black pepper
4 boneless and skinless chicken breasts
1 small Spanish onion, diced
1 bunch fresh cilantro, leaves chopped
2 carrots, peeled and grated
1 small head napa cabbage, shredded
1 head Bibb or butter lettuce
1 pound angel hair pasta, cooked according to package directions, drained and cooled
Chili Sauce, recipe follows
1 cup roughly chopped caramel corn
1 small bunch parsley, leaves only
Chili Sauce:
1 small onion, halved
Canola oil, for grilling
3 serrano chiles, halved
1 red pepper
1 clove garlic
1/2 cup Thai chili sauce
1/4 cup honey
1/4 cup chicken stock
Kosher salt and freshly ground black pepper
Directions
- Preheat an outdoor grill or indoor grill pan.
- In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce. Blend on high until smooth. Add the vinegar, olive oil and sesame oil and blend until emulsified. 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. Let the chicken cool down then dice it into bite-size pieces.
- In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce. Refrigerate for 1 hour.
- To serve, separate the lettuce leaves. 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. Arrange on a serving platter and serve.
Chili Sauce:
- Brush the onion halves with oil and grill them for 4 minutes on each side. In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock. Blend on high until smooth. Season with salt and pepper, to taste.