- 4
Ingredients
- • 2 cups shredded rotisserie chicken
- • 1 teaspoon freshly grated ginger
- • ½ cup finely diced red be& pepper
- • ⅓ cup Asian-style sweet-chile sauce (such as Maggi)
- • ⅓ cup mayonnaise
- • 1 tablespoon chopped mint leaves
- • 1 teaspoon kosher salt
- • Freshly ground black pepper
- • Canola oil, for frying
- • 2 large shallots, halved lengthwise and thinly sliced
- crosswise
- • ¼ cup cornstarch
- • 1 teaspoon kosher salt
- • Four 12-inch whole-wheat wraps
- • 4 large butter lettuce leaves
- • 1 lime, quartered
Preparation
Step 1
1. Make the chicken salad: In a large bowl, combine the
shredded chicken with the ginger and red pepper and toss to mix. Add the chile sauce, mayonnaise and chopped mint and stir until combined. Add the salt and freshly ground black pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight.
2. Meanwhile, fry the shallots: In a small skillet (preferably cast iron), heat 1 inch of oil over medium-high heat until shimmering. In a bowl, toss the shallot rings and cornstarch until the shallots are coated. Place the shallots in a mesh strainer and gently shake to remove any excess cornstarch. Fry the shallots in batches until light brown and crisp, about 25 seconds. Drain the fried shallots on a paper-towel-lined plate and season with the kosher salt. Set aside.
3. Lay the wraps on a work surface and place a butter lettuce leaf on the lower third of each wrap. Divide the chicken salad evenly among the four wraps. Top with the fried shallots and a squeeze of lime juice. Gently roll the wraps starting with the lower third, tucking the ends in as you roll. Slice the rolls in half and pack in foil or wax paper.