THAI-STYLE CHICKEN WRAPS WITH MANGO SALSA

THAI-STYLE CHICKEN WRAPS WITH MANGO SALSA image

Yield 4 Servings

Number Of Ingredients 17

For the salsa:
1 small mango, peeled and diced
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon lime juice
For the wraps:
1 1/2 tablespoons toasted sesame oil
3 cups shredded Napa cabbage
1 cup shredded carrots
3/4 cup sliced scallions
3/4 cup lightly salted peanuts, coarsely chopped
2 tablespoons lime juice
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
2 cups shredded cooked chicken
1/2 cup coarsely chopped fresh mint
4 burrito-size (large) flour tortillas
1/4 cup purchased peanut sauce

Steps:

1. To make the salsa. In a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve. 2. To make the wraps. In a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer. 3. Remove the pan from the heat and stir in the chicken and mint. 4. Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave safe plate, seam-side down. 5. Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350 degree oven for about 5 minutes. Serve with the mango salsa.