In another attempt to get through dinner without turning on the oven in this heat, I made this delightful Thai Chicken Salad Wrap last night. I roasted a couple chicken breasts earlier in the week (on a cooler day!) but you could definitly use a store bought rotisseri chicken. This would be amazing for a picnic too, makes enough for 4 pretty big wraps.
I love the Thai flavors in this, really bright and fresh. It has the signature sweet, sour and spicy that sets it apart. Definitly not your typical chicken salad! (Don't freak if you hate cilantro, just leave it out and add some italian parsley instead...)
Thai Chicken Salad Wrap
(adapted from kitchenconfidante.com)
4 large wraps
2 chicken breasts, roasted and shredded
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
1/3 cup shallots, chopped
1/4 cup fresh lime juice
3 tbsp mayo
2 tbsp sriracha sauce
1 tsp sugar
1 tsp soya sauce
1 carrot, sliced lengthwise into thin strips
1/2 cucumber, seeded, sliced lenthwise into thin strips
1. In a medium bowl, mix together shredded chicken, mint, cilantro, green onions and shallots.
2. In another bowl, whisk together lime juice, mayo, sriracha, sugar and soya sauce. Pour over chicken mixture.
3. Scoop a generous amount of mixture into the middle of a wrap. Add a few lengths of cucumber and carrot. Wrap up, tucking in the ends. Cut on the diagnal.
Enjoy!
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