Ingredients: Foodservice portion for 10 wraps
2.5 C. Thai Wrap Sauce Mix*
2 Lbs. Chicken, strips, marinated and velvetized, see instructions below. (3 oz. per wrap)
10 oz. Bamboo shoot, julienne (1 oz. per wrap)
10 oz. Onions, sliced ¼” (1 oz. per wrap)
5 oz. Carrots, julienne (.5 oz. per wrap)
2.5 oz. Red bell pepper, sliced ¼” (.25 oz. per wrap as salad)
10 oz. Cabbage, shredded (1 oz. per wrap as salad)
1 oz. Green onions, chopped (.1 oz. per wrap, garnish)
3 ea. Lime, cut into wedges for garnish
10 ea. Tortillas, flour large (10.5” round) Keep warm
2 Tbsp. **Lime juice for dressing
2 Tbsp. Corn oil
*Thai Wrap Sauce – Mix and set aside.
4 C. General Kung Pao Sauce, Gluten Free Starport 345
4 C. Hawaiian Sweet and Sour, Gluten Free Starport 215
2 C. Coconut Milk
1 C. Peanut Butter
1/2 C. Fish Sauce
Mix all ingredients then heat at low heat to 170F for 5 minutes, cool and refrigerate for use. This sauce may be used for Pad Thai Noodles or Thai Noodle Salad.
For 10 wraps use 1-1/4 C. of sauce to cook the stuffing. (2 Tbsp. per wrap)
**Thai Wrap Dressing: Mix
1 C. Thai Wrap Sauce
2 Tbsp. of fresh lime juice.
Use 2 tsp. per wrap.
Chicken Marinade and Velvetization:
2. To velvetize: Oil blanch chicken in deep fryer at 350°F in 2-pound batches for 60-80 seconds, un-clumping the chicken pieces with tongs. Chicken will NOT be fully cooked. Remove and drain.
3. When cool, place in covered container and refrigerate until ready to use. Make batch daily.