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Thai Chicken Wrap Appetizer Recipe

Food Truck Thai Chicken Wrap with Thai Peanut Sauce and Coconut Milk

A delicious fusion chicken wrap with stir fried bamboo shoots, onions, carrots, red bell peppers in Thai peanut sauce and coconut milk.

 

Thai Wrap with Thai peanut sauce, coconut milk, chicken and vegetables image

Ingredients: Foodservice portion for 10 wraps

2.5 C. Thai Wrap Sauce Mix* (see below)
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 served on tortilla image

Thai Wrap Ingredients with Thai peanut sauce image

Instructions:

*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.

Instructions:

  1. Heat griddle or wok at high heat, add oil then onions, sauté 20 seconds. Add in carrots, bamboo shoot and velvetized chicken.
  2. Toss-fry until hot, then add in 1-1/4 C. Thai Wrap Sauce, let sauce reduce. Remove and keep warm.
  3. Making wrap: Place ¾ C. of filling lengthwise on tortilla along with ½ C. shredded cabbage and 1 Tbsp. red bell peppers. Drizzle 2 tsp. of Thai Wrap Dressing on salad. Garnish with 1 Tbsp. green onions and wrap into a burrito.
  4. Serve Thai Wrap with a wedge of lime and leaves of Thai basil as an option.

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Chicken Marinade and Velvetization:

1. To marinate: For 10 lbs. sliced or diced chicken, add 0.4 lb. (⅞ C.) Marinade Seasoning (Gluten Free Starport 356), 1¼ C. water and 1 C. corn oil. Mix well and marinate for 30 minutes or more.

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.