Grilled Thai Chicken Wraps

By Bostoncook

Canadian Living Test Kitchen

Ingredients

• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 tsp lime juice
• 1 small clove garlic, minced
• 1/2 tsp minced ginger
• 1/4 tsp red pepper flakes
• 4 boneless skinless chicken breasts
• 4 leaves red leaf lettuce
• 1 cup bean sprouts
• 1/4 cup sliced green onions
• 1/4 cup sliced radishes
• 1/4 cup chopped cilantro
• 4 large flour tortillas
• 1/4 cup lowfat mayonnaise

Details

Servings 4

Preparation

Step 1

1. In bowl, whisk together soy sauce, sugar, oil, lime juice, garlic, ginger and hot red pepper. Remove 3 tbsp (50 mL) and set aside.

2. Add chicken to bowl, turning to coat; cover and refrigerate for 1 hour, turning occasionally.

3. Discarding marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 12 minutes or until no longer pink inside. Slice thinly on the diagonal.

4. Evenly divide lettuce, chicken, bean sprouts, onions, radishes and coriander over tortillas.

5. Mix reserved marinade with mayonnaise; drizzle over tortillas and roll up. To serve, slice wraps in half.

Notes: Outstanding!! Simply excellent. Added julienned carrot, shredded lettuce. Used lowfat tortillas