Fresh Thai Chicken Wraps

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  • 2 cups organic broth (chicken or vegetable, enough to cover chicken in pan)
  • 1 inch ginger roughly chopped
  • 2 organic chicken breasts or 4 boneless and skinless thighs
  • Tangy Thai Dressing (see Tangy Thai Dressing recipe)
  • 8 pieces bibb lettuce
  • 1 head kale
  • 2 carrots
  • 1 cucumber peeled
  • ½ cup cilantro chopped
  • 1 lime quartered
  • hot sauce (optional)
  • Fill a shallow sauce pan with 1 cup broth and ginger. Add the chicken breasts or thighs in and gently boil for 10 minutes or until the chicken is cooked through.
  • While the chicken is cooking, prep the tangy thai dressing.
  • Once chicken is poached through, cool, and pull apart into strips using two two forks.
  • Prep all the veggies: separate bib lettuce leaves. Use a food processor to pulse/ chop the kale. Remove from the processor and set aside. Wipe down processor. (You can also mince the kale by hand.)
  • Using the shredder attachment on the food processor, shred the carrots, set aside. Wipe down processor (alternatively you can do this with a cheese grater/ shredder). Repeat with the cucumber.
  • In a large bowl mix together the shredded chicken, the kale, and the Tangy Thai Dressing until everything is well coated.
  • Take each large lettuce cup leaf and stuff with the chicken/ kale mixture. Top with the carrots, cucumbers, cilantro, a squeeze of lime, and hot sauce.
Make ahead tip: All aspects of this recipe can be made in advance! Poach and shred the chicken, make a batch of the salad dressing and shred the veggies during your weekly kitchen prep - and viola, you’ve got dinner ready to throw together in a few minutes!