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asian-style chicken wraps

Prep Time:



Cook Time:





About the Recipe

delicious on their own, or try serving with a side of Sunshine Rice


For sauce:

1 small Jalapeno chili pepper,

rinsed and split lengthwise�

remove seeds and white

membrane, and mince (about

1 Tbsp); for less spice, use

green bell pepper

1 Tbsp garlic, minced (about 2�3 cloves)

3 Tbsp brown sugar or honey

� C water

� Tbsp fish sauce

2 Tbsp lime juice (or about 4 limes)

For chicken:

1 Tbsp peanut oil or vegetable oil

1 Tbsp ginger, minced

1 Tbsp garlic, minced (about 2�3 cloves)

12 oz boneless, skinless chicken breast,

cut into thin strips

1 Tbsp lite soy sauce

1 Tbsp sesame oil (optional)

1 Tbsp sesame seeds (optional)

For wrap:

1 (small) head red leaf lettuce,

rinsed, dried, and separated into

single leaves large enough to

create wrap

8 fresh basil leaves, whole, rinsed

and dried

2 C bok choy or Asian cabbage,

rinsed and shredded


1 To prepare the sauce, add all ingredients to a

saucepan, and bring to a boil over high heat.

Remove from heat, and let sit in hot saucepan

for 3�5 minutes. Chill in refrigerator for about

15 minutes or until cold.

2 Prepare the chicken by heating oil in a large wok or

saut� pan. Add ginger and garlic, and stir fry briefly

until cooked but not brown, about 30 seconds to

1 minute. 3 Add chicken, and continue to stir fry for 5�8 minutes.

4 Add soy sauce, sesame oil (optional), and sesame

seeds (optional), and return to a boil. Remove from

the heat, and cover with lid to hold warm in hot

saut� pan.

5 Assemble each wrap: Place one large red lettuce leaf

on a plate, then add � cup chicken stir-fry, 1 basil

leaf, and � cup shredded cabbage and fold together.

Serve two wraps with � cup sauce.

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