Wednesday, April 20, 2011

Thai Wraps

Wonderful recipe from Leah's friend!  We made a half recipe tonight and have enough leftovers for two more dinners.  They're fairly spicy, but the sauce really mellows that out.  We'll surely be making these again!

2/3 cup vegetable oil
2/3 cup white vinegar
6 Tablespoons sugar
6 Tablespoons soy sauce
1 1/2 cups chopped cilantro
4 Tablespoons salsa
8 cloves garlic, minced
2 jalapeno chiles, minced
1 1/2-2 heads green cabbage, cubed
1-2 carrots, grated
6 chicken breasts, cooked and cubed
8 green onions, chopped

Sweet and Sour Dipping Sauce
1/3 cup white vinegar
2 Tablespoons sugar
1/4 teaspoon salt
1-2 garlic cloves, minced
1 cup green chiles
2 Tablespoons chopped cilantro

1. Combine oil, vinegar, sugar, and soy sauce together in a bowl. Stir in the salsa, garlic, jalapenos, and cilantro. Set aside. 
2. In a very large bowl, stir together the cabbage, carrots, chicken, and green onions. 
3. Pour the vinegar/cilantro mixture over these ingredients. Stir well and marinate in the fridge for a few hours. (The longer you marinate, the better.) 
4. For the dipping sauce, combine all the sauce ingredients in the blender and puree until smooth. 
5. For the wraps, place a spoonful of filling in the middle of a wrap. Place any type of white cheese in the center (Leah and I omit this step). Tuck and roll. Heat in the microwave for 2 minutes. Place wrap(s) on a baking sheet and toast on broil for about 1 minute, until lightly browned and toasty. Serve with dipping sauce. 

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