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!

Filling

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.