Description
A fun twist on a traditional Thai salad. But it’s more fun to eat with your hands! Super quick, easy and healthy.
Ingredients
- FOR THE FILLING:
- 1 Large Boneless, Skinless Chicken Breast (double This Amount If It’s Small)
- ¾ cups Cucumber, Diced (for 3/4 Cup You’ll Need About 1/2 A Large)
- ½ cups Red Bell Pepper, Diced (for 1/2 Cup You’ll Need About 1/2 A Large)
- ¼ cups Green Onions, diced
- ¼ cups Fresh Thai Basil, Roughly Chopped
- 3 Tablespoons Fresh Mint, Diced
- 1 Tablespoon Fresh Garlic, Minced
- ¼ cups Shallots, Diced (for 1/4 Cup You’ll Need About 2 Large)
- 1 teaspoon Peanut Oil
- 2 Tablespoons Fish Sauce
- FOR THE DRESSING:
- 2 Tablespoons Thai Chili Peppers, Minced (2 Tablespoons Is About 1 Chili)
- 1 Tablespoon Fresh Garlic, Minced
- ¼ cups Fresh Lime Juice
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Brown Sugar
- FOR THE ASSEMBLY:
- 4 whole Lettuce Leaves Of Choice For Wrapping.
- Chopped Peanuts, For Garnish
Preparation
1. Bring a medium pot of salted water to a boil, add the chicken and cook the chicken breast until it is no longer pink inside. This will take about 20-25 minutes.
2. While the chicken cooks, prep all of the vegetables and fresh herbs as detailed in the list above. Combine all of the veggies and herbs, except the shallots and garlic, into a large bowl. Set aside.
3. Heat the oil in a small pan over medium/high heat and cook the shallots and garlic until they are soft, about 2-3 minutes. Toss those guys into the bowl of vegetables and herbs.
4. Once the chicken has cooked, shred it using 2 forks, and throw it into the vegetable bowl.
5. Pour the fish sauce over the chicken and vegetable mixture and toss until it is evenly coated. Set aside.
6. Put the minced Thai chili and garlic into a medium bowl.
7. Add in the remaining dressing ingredients and stir until the brown sugar is totally dissolved.
8. Fill each lettuce cup with chicken/vegetable mixture and top with chopped nuts and a drizzle of sauce (or you can dip the wrap into the sauce).
9. Devour!
