Thai chicken wraps

I can’t remember at the moment if Barb has already posted these, but I made them for dinner last night, and that’s reason enough to talk about them. Because Thai wraps can be found in many different incarnations, and I haven’t yet met one I didn’t like. This is again a method, more than a recipe, so make substitutions freely. Here’s what we had:

Outer wrap: plain flour tortillas. You could use those fun green ones colored by spinach, or some other variety. We like the plain ones.

Add some or all of the following:
•Cubed pork loin, leftover from last night’s grilling
(Or chicken breast, or beef strips, or shrimp–you get the idea.)
This should be heated quickly in a hot frying pan with soy sauce, or hoisin sauce, or plum sauce, or whatever sauce floats your boat.
•Some sort of shredded green–we used our standby, broccoli slaw–the kind you buy in bags at the grocery store. Barb likes shredded cabbage best.

•Cooked rice (Completely optional. In this instance, I had some leftover risotto with porcini mushrooms, which was very tasty.)
•Sour cream or plain yogurt (I like the yogurt best, but I had neither tonight, so I didn’t add them.)
•Cilantro. (I know Barb thinks this is non-optional–I’m a little more relaxed in that respect. I didn’t feel like getting up and retrieving it from the fridge, so we skipped it tonight.)
•I have also on occasion, but not tonight, thrown in either fresh or grilled slices of red bell pepper.
•I’ve even been known to add things like raisins, just for the fun little je-ne-sais-quoi they add.
•A non-optional thing, which is required if one is to call these THAI wraps: peanut sauce.
And the way you make peanut sauce is, you put a big gob of peanut butter in a sauce pan, add some chicken stock, a little curry (optional, optional!), a little cayenne or white pepper, and a little soy or terriyaki sauce, and heat it all over low heat until it’s mixed and creamy–it should be pourable but not runny. Barb adds a little ginger and a little brown sugar to her peanut sauce.
So then you plunk all the various ingredients onto plates on the table and let people build their own. This is quite a wonderful way to use up a little bit of leftover meat, which we frequently have at our house, and Barb never has at her house. I promise you, this will become a staple meal in your house, because they are so flexible in ingredients, and so well-loved by everyone.

LB

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  2. One questions, one comment, one request:

    How/where/in what form do you do the curry thing? I buy the paste in little jars, and it feels so cheater-ish. But I love it. Hence comment:

    Another thing to add to wraps (especially at lunch time) is cream cheese whipped together with curry paste and a smidge of peanut butter. Shoot, I did that with turkey sandwich meat, and it staved off a Thai-binge for a couple of days. Make the cream cheese good and Thai-spicey. It helps hold things together, too.

    Could you just start a Thai for Girls From Wisconsin category, please?
    -Robyn in AK

  3. Sounds kinda like if you substituted a nice salsa for the peanut sauce, you could call these fajitas. Something seen in our house as often as possible.

    • Actually, the soy sauce in the chicken makes it not compatible with salsa really. And I use a Hoisin sauce in addition to the soy sauce. That takes it firmly into Asian food flavors. And fajitas require peppers and onions and lime juice. TOTALLY different food, Scott.
      bk