Asian Chicken Wrap with Chili Sauce and Caramel Corn

Total Time:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 1 teaspoon peanut butter
  • 1 clove garlic, plus 4 cloves garlic minced
  • 5 tablespoons low-sodium soy sauce
  • 1/2 cup champagne vinegar
  • 1 cup olive oil
  • 1/4 cup sesame oil
  • Kosher salt and freshly ground black pepper
  • 4 boneless and skinless chicken breasts
  • 1 small Spanish onion, diced
  • 1 bunch fresh cilantro, leaves chopped
  • 2 carrots, peeled and grated
  • 1 small head napa cabbage, shredded
  • 1 head Bibb or butter lettuce
  • 1 pound angel hair pasta, cooked according to package directions, drained and cooled
  • Chili Sauce, recipe follows
  • 1 cup roughly chopped caramel corn
  • 1 small bunch parsley, leaves only
  • Chili Sauce:
  • 1 small onion, halved
  • Canola oil, for grilling
  • 3 serrano chiles, halved
  • 1 red pepper
  • 1 clove garlic
  • 1/2 cup Thai chili sauce
  • 1/4 cup honey
  • 1/4 cup chicken stock
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat an outdoor grill or indoor grill pan.

  • In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce. Blend on high until smooth. Add the vinegar, olive oil and sesame oil and blend until emulsified. Add salt and pepper, to taste

  • Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side. Let the chicken cool down then dice it into bite-size pieces.

  • In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce. Refrigerate for 1 hour.

  • To serve, separate the lettuce leaves. Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves. Arrange on a serving platter and serve.

  • Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

Chili Sauce:
  • Brush the onion halves with oil and grill them for 4 minutes on each side. In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock. Blend on high until smooth. Season with salt and pepper, to taste.


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