Monday, May 24, 2021

Thai Chicken Wraps

I love the flavors in Asian cooking.  So when I am motivated to make something quick and easy, and levitate towards cooking Asian faire.  

This is a dish I made on a hot summer day, that I knew we needed something flavorful and light.  

Typically this would be served in lettuce cups, but I opted to switch it up to a tortilla wrap.

Thai Chicken Wraps


  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 2 tbsp red curry paste
  • 1 tbsp ginger, minced
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced thinly
  • 4 green onions chopped
  • 1 cup cabbage shredded or coleslaw mix
  • 1/4 cup hoisin sauce
  • 1/4 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)
  • 5 leaves basil, chopped
  • 4-6 tortillas


  1. Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.
  2. Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Remove from heat then add basil and toss.Transfer cooked chicken to a bowl.
  3. Alternatively, place a tortilla on a cutting surface, place a cup or so of the mixture in the center of the tortilla, and fold both ends in, and roll to make a burrito style wrap.  We also added a small about of rice.  Cut in half, and serve

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