Sunday, May 23, 2010

Thai Wraps

Spicy, tasty, warm, and toasted. Thai wraps are so gooooood! These are unique and easy to put together. The key is to let the filling marinate for a few hours before serving.

Thai Wraps
2/3 cup vegetable oil
2/3 cup white vinegar
6 Tablespoons sugar
6 Tablespoons soy sauce
1 1/2 cups chopped cilantro
4 Tablespoons salsa
8 cloves garlic, minced
2 jalapeno chiles, minced
1 1/2-2 heads green cabbage, cubed
1-2 carrots, grated
6 chicken breasts, cooked and cubed
8 green onions, chopped
Sweet and Sour Dipping Sauce
1/3 cup white vinegar
2 Tablespoons sugar
1/4 teaspoon salt
1-2 garlic cloves, minced
1 cup green chiles
2 Tablespoons chopped cilantro
*Combine oil, vinegar, sugar, and soy sauce together in a bowl. Stir in the salsa, garlic, jalapenos, and cilantro. Set aside. In a very large bowl, stir together the cabbage, carrots, chicken, and green onions. Pour the vinegar/cilantro mixture over these ingredients. Stir well and marinate in the fridge for a few hours. (The longer you marinate, the better.) For the dipping sauce, combine all the sauce ingredients in the blender and puree until smooth. For the wraps, place a spoonful of filling in the middle of a wrap. Place any type of cheese in the center (white cheeses are best tasting for this wrap). Tuck and roll. Heat in the microwave for 2 minutes. Place wrap(s) on a baking sheet and toast on broil for about 1 minute, until lightly browned and toasty. Serve with dipping sauce. Makes about 12 wraps.

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