Thai (Wrap) Sandwich

A complete meal in a bowl or a ‘roll’. Or, better yet . . . serve as a salad and save the leftovers for wraps. Whether you serve as a salad or a wrap, your family is going to love this easy and inexpensive dish!

• Ready In: 30 mins
• Serves: 4

Ingredients

• FOR SANDWICH

• 4 (10 inch)  Sandwich wraps or 4 (10 inch)  flour tortillas

• SALAD or SANDWICH FILLER

• 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

Directions

1. SAUCE:
2. 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.
3. To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
4. Remove from heat and cool slightly; add chicken.
5. SALAD:
6. In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
7. Pour dressing over vegetables and toss.
8. Garnish with noodle mixture and cilantro; serve immediately.
9. WRAP:
10. Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
11. Garnish each wrap with noodle mixture and cilantro.
12. Fold each end toward center and roll.
13. Serve immediately.