THAI (WRAP) SANDWICH

Thai (Wrap) Sandwich image

Provided by Galley Wench

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

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4 (10 inch) Sandwich wraps or 4 (10 inch) flour tortillas
1 1/2 cups boneless cooked chicken breasts, chopped in bite-size pieces
3 -4 cups shredded cabbage
1 cup carrot, shredded
1/2 cup green onion, sliced
1/2 cup red bell pepper, diced
1/2 cup celery, chopped
1/4 cup cilantro
3/4 cup sliced almonds
2 tablespoons butter
2 (3 ounce) packages Top Ramen noodles, noodles only, broken in bite-size pieces
3 tablespoons sesame seeds
1 1/2 teaspoons sesame oil
1/2 cup peanut oil or 1/2 cup vegetable oil
4 tablespoons granulated sugar, adjust to taste
1/2 cup rice wine vinegar
2 tablespoons soy sauce
1 -2 teaspoon sambal oelek, adjust to taste (garlic chili sauce)
2 1/2 tablespoons candied ginger, minced

Steps:

SAUCE:.
In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; sauté until lightly brown, approximately 2 minutes, stirring constantly. Remove and set aside.
To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
Remove from heat and cool slightly; add chicken.
SALAD:.
In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
Pour dressing over vegetables and toss.
Garnish with noodle mixture and cilantro; serve immediately.
WRAP:.
Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
Garnish each wrap with noodle mixture and cilantro.
Fold each end toward center and roll.
Serve immediately.