Chicken Wrap With Mango Slaw Recipes

HONEY GARLIC CHILE BURGERS WITH MANGO SLAW

Steps:

• For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
• Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
• For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
• For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
• Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.

CHICKEN WRAP WITH MANGO SLAW

Steps:

• SLAW PREP:
• Combine the mango, jalapenos, vinegar, sugar, water, and shallot in a saucepan. Cover and simmer until the mango is softened (about 10 minutes).
• Puree in food processor; then transfer to a large bowl.
• Add mayonnaise, cilantro, garlic, and lime juice. Add salt and pepper to taste.
• Add coleslaw mix (found in vegetable section of grocers) and toss to coat. Cover then refrigerate.
• CHICKEN PREP:.
• Place flour in a shallow bowl.
• Whisk eggs and milk in another shallow bowl.
• Pulse the cornflakes, almonds, and sesame seeds, sugar, red pepper and salt in a food processor until coarsely chopped. Transfer to a shallow bowl.
• Dredge the chicken strips in the flour...shake off excess flour. Then dip in egg mixture before rolling in the cornflake mix.
• Fry the chicken over moderately high heat until golden brown (about 6 min a batch).
• FINISHING: Set a two fried chicken fingers on a tortilla and top with slaw. Roll up and enjoy!