Thai (Wrap) Sandwich

Submitted by Galley Wench

"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: 30mins
• Ingredients: 19
• Serves: 4

ingredients

• FOR SANDWICH

• 4 (10 inch) Sandwich wraps or (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.

Reviews

[Tinkerbell]

Beautiful, colorful & all in all a delicious recipe. I couldn't find my sliced almonds, so left those out, I used half red & half green cabbage and I only used 2 TBL of the sugar. At the table the sauce was still too sweet for DH to eat. DS (15) & I thought it too sweet also & that it needed more sambal oelek to balance the sugar, but we were still able to eat it. DD (2) really gobbled up the chicken & that is rare. DS enjoyed it more as a salad, while I enjoyed it both ways. In fact, I hope that when I make it again, adjusting the sweet/spicy it will be agreeable to the entire family becuase I really, really liked the sauce. The over-sweetness made it taste a little like teriyaki sauce (which may be another reason why DH didn't like it). I wouldn't normally give a recipe 4 stars that someone in the family couldn't eat, but this is a simple case of personal preference, I don't downgrade for that & I am determined to make it again. I saved the leftovers & can't wait to try it tomorrow. UPDATE: Leftovers are delicious. The flavors that were too sweet to begin with had melded perfectly & I ate it right out of the bowl from the fridge. I think this turns out to be my personal favorite ramen recipe. Thanks for sharing your creation! Made for Fall 08 Dining on a Dollar - Ramen noodle challenge.