Are you looking to freshen up your weeknight meal repertoire? These tasty Thai chicken wraps are sure to be a family hit! They are nutritious, filling and easy to prepare.
One of the defining characteristics of Thai food is the blending and balance of flavors: sour, sweet, salty, bitter and spicy. So when I saw this watermelon recipe in the August, 2018 issue of Bon Appetit, I knew it would make a perfect pairing for the chicken wraps!
Thai Glazed Chicken Lettuce Wraps (from Rachel Ray)
In this dish, fish sauce provides the salty flavor while Thai chili provides the spice. A bit of chopping is involved in making this meal but if you feel like saving some time you can always purchase pre-chopped produce and used pre-minced garlic and ginger.
- 1 pound thin cut chicken breast meat
- McCormick Montreal seasoning
- 2 tablespoons vegetable oil
- 2 tablespoons minced ginger root
- 4 cloves garlic, minced
- 1 large red bell pepper, seeded and thinly sliced
- 1 cup shredded cabbage & carrot mix
- 3 scallions, chopped at an angel
- 1/2 cup plum sauce
- 2 cups basil leaves, loosely packed
- 1 tablespoon fish sauce
- 1/2 head of iceberg lettuce
- 1/2 seedless cucumber, chopped
- OPTIONAL: 5 Thai chili’s seeded and diced. Wear thin latex gloves to split and de-seed the chilies (or your hands will burn). The heat of any chili comes primarily from the ribs and the seeds so if you remove those items you should be left with a nice spice but not a severe, choking heat. If you are new to spice, try starting with just one or two of these chilies until you adapt to a spicier palate.
Thinly slice chicken into strips and sprinkle with grill seasoning. Heat a large skillet to very hot. Add vegetable oil then chicken. Cook chicken 3 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix, scallions and optional Thai chilies. Stir-fry another 2 minutes.
Add plum sauce to glaze the mixture. Toss 1 minute then add the basil and wilt leaves. Add fish sauce, turning to coat. Transfer cooked chicken & vegetable mixture to a bowl.
To serve, place spoonfuls of chicken mixture into a lettuce leaf with some of the chopped cucumber and fold like a small taco. Or, if you find that too messy, try serving over either regular or cauliflower rice. Serves 4-5.
Watermelon with Lime Dressing & Peanuts (Bon Appetit; August 2018)
This watermelon salad gives our meal some balance by adding sweet (the melon) and sour (the lime juice) along with a bit more salt (the peanuts and fish sauce).
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 1/2 teaspoons sugar
- 2 sprigs basil, plus leaves for garnish
- 1/2 of a 6-pound baby seedless watermelon, rind removed and cut into triangular shaped, bite-sized pieces
- 1/4 cup salted, dry roasted peanuts
- 2 tablespoons extra-virgin olive oil
- Flaky sea salt
Stir lime juice, fish sauce, sugar and 1 tablespoon water in a large bowl until sugar dissolves. Lightly crush 2 basil sprigs by scrunching in your hand and add to dressing along with watermelon. Toss until coated.
Transfer watermelon salad to a serving platter, removing the basil sprigs during the transfer. Top with peanuts and basil leaves, drizzle with oil and season with sea salt. Serves 4-5.
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