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Thai Chicken Wraps

 1 lb ground chicken
 1 tsp olive oil
 2 tbsp red curry paste
 2 tbsp ginger, minced
 4 cloves garlic, minced
 1 red bell pepper, sliced thinly
 4 green onions chopped
 1 cup cabbage shredded or coleslaw mix
 ¼ cup hoisin sauce
 ¼ tsp salt (to taste)
 ¼ tsp pepper (to taste)
 5 leaves basil, chopped
 6 tortillas
1

Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.

2

Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Remove from heat then add basil and toss.Transfer cooked chicken to a bowl.

3

Alternatively, place a tortilla on a cutting surface, place a cup or so of the mixture in the center of the tortilla, and fold both ends in, and roll to make a burrito style wrap. We also added a small about of rice. Cut in half, and serve

4

Folding Your Tortilla