Let everyone fill their own gluten free wraps with this easy Asian Chicken Wraps recipe.
1poundboneless skinless chickensliced in thin strips
1/2cupGourmet Warehouse Sesame Ginger Marinade
1packet round rice paper wrapsmay be called spring roll skins
red onionthinly sliced
red bell pepperseeded and thinly sliced
green bell pepperseeded and thinly sliced
Do Chuapickled daikon radish and carrots
jalapeno peppersfresh, seeded and thinly sliced
tamari or low sodium soy sauce
Slice chicken and marinade in Sesame Ginger Marinade for about 20-30 minutes.
While chicken is marinating, prepare vegetables and other ingredients.
Heat a wok or cast iron skillet wiped with a small amount of oil to high. With a slotted spoon, or by hand, remove chicken strips from marinade as much as possible (reserve the marinade). Cook thoroughly, approximately 5 minutes depending on how thin your slices. Remove chicken from pan.
Mix cornstarch with reserved marinade from chicken. Add more marinade from the bottle if a saucier chicken is desired. Put in pan and bring to a boil, stir 30 seconds to 1 minute to thicken. Mix with chicken.
To make wraps, stack two rice paper wrappers together then dip in a plate of warm water just until they begin to soften. Do not over soak! 10-20 seconds should do the trick. Place on a dry plate or other working surface, place desired fillings in the center. Fold the short ends up then roll. Cut on a diagonal if desired. Serve with soy sauce if desired.
Rice Paper Wraps and Do Chua can be found in the Asian food aisle of most well stocked grocery stores, or at an Asian (Vietnamese) specialty market.
Asian Chicken Wraps https://thatrecipe.com/blog/asian-chicken-wraps/