Thai (Wrap) Sandwich

Recipe by Galley Wench
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • FOR SANDWICH
  • 4
    (10 inch) Sandwich wraps or (10 inch) flour tortillas
  • SALAD or SANDWICH FILLER
  • 1 12
    cups boneless cooked chicken breasts, chopped in bite-size pieces
  • 3 -4
    cups shredded cabbage
  • 1
    cup carrot, shredded
  • 12
    cup green onion, sliced
  • 12
    cup red bell pepper, diced
  • 12
    cup celery, chopped
  • 14
  • 34
    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 12
    teaspoons sesame oil
  • 12
    cup peanut oil or 1/2 cup vegetable oil
  • 4
    tablespoons granulated sugar, adjust to taste
  • 12
    cup rice wine vinegar
  • 2
    tablespoons soy sauce
  • 1 -2
    teaspoon sambal oelek, adjust to taste (garlic chili sauce)
  • 2 12
    tablespoons candied ginger, minced
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DIRECTIONS

  • 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.
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