Thai Chicken Salad Wrap

By Zopmama

Full of classic Thai ingredients like lemon grass, ginger, and fish sauce, this fairly mild chicken salad has a pleasant crunch, a fresh bite, and — best of all — can be made and chilled up to a day ahead

Try with Thai Apple Salad.

Ingredients

• BOIL:
• 1 ⁄4 cup distilled white vinegar
• 1 Tbsp. sugar
• 1 Tbsp. chopped fresh ginger
• 1 Tbsp. lemon grass
• 1 clove garlic, crushed
• WHISK:
• 2 tsp. fresh lime juice
• 1 tsp. fish sauce
• 1 ⁄4 tsp. kosher salt
• 1 ⁄4 tsp. paprika
• 1 Tbsp. mayonnaise
• COMBINE:
• 1 cup shredded cooked chicken breast (4 oz.)
• 1 cup coleslaw mix
• 2 Tbsp. chopped dry-roasted peanuts
• 1 Tbsp. minced fresh basil
• 1 Tbsp. minced fresh cilantro
• 1 Tbsp. sliced Fresno chile or jalapeño (optional)
• 1 scallion, minced
• Black pepper to taste
• ASSEMBLE:
• 2 flour tortillas (10-inch)
• 2 Tbsp. mayonnaise, divided
• 1 ⁄2 cup fresh basil
• 1 ⁄2 cup fresh cilantro
• 1 ⁄2 cup thinly sliced cucumber

Details

Preparation time 30mins
Cooking time 40mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Boil vinegar, sugar, ginger, lemon grass, and garlic in a small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 Tbsp., 5 minutes. Strain vinegar through a fine-mesh sieve into a small bowl; discard solids.

Whisk together strained vinegar, lime juice, fish sauce, salt, and paprika. Let mixture cool, then whisk in 1 Tbsp. mayonnaise.

Combine chicken, coleslaw, peanuts, minced basil, minced cilantro, Fresno chile, and scallion in a large bowl; toss with vinegar mixture to coat. Season chicken salad with black pepper.

Assemble wraps by spreading 1 Tbsp. mayonnaise on each tortilla. Layer with basil leaves, cilantro leaves, and cucumber; top with chicken salad. Fold in sides of tortillas, then roll from the bottom up, burrito-style.