Bangkok Wrap Recipes
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
THAI CHICKEN WRAPS
Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
THAI STEAK WRAP
Provided by Food Network
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
- Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
- In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions.
- Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
- Remove from heat and add cilantro.
- Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
BANGKOK WRAP
Number Of Ingredients 13
Steps:
- In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper. In small bowl, whisk together agave, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2 tablespoons dressing. Fold in sides to wrap.*Preparing Pork for Your Favorite Wrap: Season a 1-1/2 lb. boneless pork roast with salt and pepper brown on all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1-1/2 hours, until roast is very tender. Check pan occasionally for liquid level if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1-1/2 lb. roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.
Nutrition Facts : Nutritional Facts Serves
FIERY BANGKOK BEEF & LETTUCE WRAPS
Large lettuce leaves serve as crunchy wraps for tangy beef and a spicy mango salsa.
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- In large resealable plastic bag, pour Lawry's® Thai Ginger Marinade With Lime Juice over beef; turn to coat. Close bag and marinate in refrigerator 30 minutes.
- Remove beef from Marinade, discarding Marinade.
- Meanwhile, in medium bowl, combine mango, red pepper, carrot and jalapeno pepper; set aside.
- In 12-inch skillet, heat oil over medium-high heat and cook beef, stirring occasionally, 5 minutes. Evenly spoon beef into lettuce leaves, then top with mango mixture; roll up.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 19.1 g, Cholesterol 60.5 mg, Fat 14.2 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 859.1 mg, Sugar 13.6 g
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