Bangkok Wrap Recipes

ASIAN CHICKEN WRAPS

Steps:

• In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
• Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
• Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
• To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
• To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
• Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

BANGKOK LETTUCE WRAPS

Steps:

• 1. In a large stir fry pan or skillet, add olive oil to coat. Start browning ground meat, then add chopped mushrooms and continue cooking for approximately 5-10 minutes. While meat is cooking, rinse the lettuce, separate into cups & pat dry if needed. Drain the liquid from meat mixture. Add salt & pepper to taste. (Optional)
• 2. Add pineapple, water chestnuts, Bangkok peanut sauce, then stir and mix well. Add bean sprouts and peanuts and continue cooking for about 3-5 minutes.
• 3. Remove from pan and serve in a bowl with lettuce cups on the side. Make it fun, everyone can make their own wrap! Fun for kids too! Wrap several tablespoons of meat in each lettuce cup, add 1 tbsp of peanut sauce and wrap like a burrito.

BANGKOK WRAP

Steps:

• In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper. In small bowl, whisk together agave, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2 tablespoons dressing. Fold in sides to wrap.*Preparing Pork for Your Favorite Wrap: Season a 1-1/2 lb. boneless pork roast with salt and pepper brown on all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1-1/2 hours, until roast is very tender. Check pan occasionally for liquid level if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1-1/2 lb. roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.