Malaysian Chicken Wrap
A flavorful and spicy Malaysian-inspired dish wrapped in a crispy chicken wrap.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●1/2 cup coconut milkfull-fat
- ●2 tablespoons curry pastemild or spicy
- ●1 tablespoon fish sauce
- ●1 tablespoon soy sauce
- ●1 tablespoon honey
- ●1 tablespoon rice vinegar
- ●2 cloves garlicminced
- ●1 small shallotminced
- ●1 medium cucumber
- ●1 cup lettuce leaves
- ●2 tablespoons peanut saucestore-bought or homemade
- ●1 large wrapflour or wheat tortilla
Instructions
- 1
In a blender or food processor, combine coconut milk, curry paste, fish sauce, soy sauce, honey, rice vinegar, garlic, and shallot. Blend until smooth.
- 2
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes.
- 3
Add the blended coconut milk mixture to the skillet and stir to combine. Bring to a simmer and cook for 2-3 minutes.
- 4
Warm the wrap by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
- 5
Assemble the wrap by spreading the peanut sauce on the wrap, then adding the cooked chicken, cucumber, and lettuce leaves.
- 6
Fold the bottom half of the wrap up over the filling, then fold in the sides and roll up the wrap tightly.