The first time we had these, my husband was working late. My four-year-old son told me, "Send daddy a message. Tell him this is the greatest dinner we ever had--I hope you enjoy it when you get home." Score! And let me tell you, he is not far from the truth. These wraps are awesome. I could not get enough. The crunch of the lettuce and carrots, the briny tang of the cucumbers, the sweet spiciness of the sauce...they all work together to produce this incredible combination of tasty goodness. Wait, it gets better. You can prep all the parts in advance so the whole thing comes together in two minutes.
Thai Chicken Crunch Wraps
Number of Servings: 3
Time to Prepare: 20 minutes
- 1/4 cup rice vinegar
- 1 1/2 tsp sugar
- 1/4 tsp kosher salt
- half a cucumber, halved lengthwise and cut into thin strips
- 1/3 cup mayo (preferably mayo with olive oil)
- 2 Tbsp Thai sweet chili sauce
- 2-3 tortilla wraps
- romaine lettuce, shredded
- 2 small chicken breasts, cooked and thinly sliced
- 3/4 cup matchstick carrots
- 1/4 cup chopped cilantro
Whisk together the vinegar, sugar, and salt in a shallow dish. Add the cucumbers, tossing to cover with the liquid. Let them
stand for 10-15 minutes while you prepare the other ingredients (these
can also be made several days in advance and covered in the refrigerator).
Stir together the mayo and sweet chili sauce in a small bowl. Spread a couple
tablespoons evenly on the tortillas. Top with lettuce, chicken,
cucumbers, carrots, and cilantro. Roll the tortilla up tightly so the ends are
enclosed. Serve immediately.
Source: adapted from Mel's Kitchen Cafe
Produce Used: Cucumber, romaine lettuce, carrots, cilantro
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