All-in-one wrap perfect for outdoor dining in summer

Wednesday, August 18, 2010

Summer meals are best when they are simple. But that doesn't mean you have to give up sophisticated flavors.

Thai-style chicken wraps are an exotic all-in-one, a handheld meal that contains protein, salad and starch rolled up into a neat package that's perfect for outdoor dining. All you'll need are some plates, napkins and a few forks for the sweet and tangy mango salsa that accompanies the wraps.

If you're planning a picnic, you can refrigerate the wraps and serve them cold. Skip the salsa to make for easy packing. Or if you like, serve it in disposable cups with plastic forks.

Thai-Style Chicken Wraps

Servings: 4

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

To make the salsa, in a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve.

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.

Remove the pan from the heat and stir in the chicken and mint.

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.

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.

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