Originally published on December 3, 2015
Crispy chicken Thai wraps are a sandwich we have on the menu at work, and they’re one of our most popular items. When making it at home, it’s a great way to use up leftover chicken fingers and makes for a delicious and quick supper. I’ve kept it exactly the same, with the exception that I made the Thai sauce from scratch and at work, it’s one of the few bottled sauces we use. I might suggest making it from scratch just like our other sauces – it’s so simple and cheap!
For the wraps:
- 4 flour tortillas
- 8 chicken fingers
- 2 cups lettuce, shredded
- 1 tomato, diced
- 2 cups Cheddar cheese
For the Thai sauce:
- 1 cup water, plus 2 teaspoons
- 1 cup rice vinegar
- 1 cup sugar
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garlic, minced
- 2 teaspoons dried red chili flakes
- 2 teaspoons ketchup
- 2 teaspoons cornstarch
Directions:
1.) Start by making the Thai sauce. Pour 1 cup of water and vinegar into a medium-sized saucepan set over high heat. Bring to a boil then stir in sugar, ginger, garlic, red chili flakes, and ketchup. Reduce heat to medium-high and simmer for 5 minutes. Meanwhile, combine 2 teaspoons of water and cornstarch in a small bowl and mix to break up all lumps. Pour into the sauce, whisk, and remove from heat. Allow to cool slightly.
2.) Preheat oven to 400 degrees Fahrenheit. When hot, place chicken fingers on a baking sheet and bake for about 20 minutes, just until they are piping hot throughout. When done, remove fingers from the oven and slice each lengthwise to get a total of 4 or 5 strips per finger.
3.) Place the tortillas on a cutting board or work surface. Down the center of each, place about 1/2 cup of lettuce, some diced tomatoes, and about 1/2 cup of Cheddar cheese. Top with chicken fingers and then drizzle 2 or 3 tablespoons of the Thai sauce over top.
4.) Fold the wraps by first folding the ends over the ingredients in the center. Then, fold the side closest to you over the folded ends of the tortilla and then tuck underneath the chicken and other ingredients. Continue holding the wrap tightly as you roll up the rest of the tortilla.
5.) Spray a cast iron skillet with non-stick cooking spray and set it over high heat. When very hot, place the wraps, seam-side down, onto the skillet. This will seal the seam and prevent the items from spilling out. Grill for just a minute or two, to toast and warm the tortilla, and then repeat with remaining sides. When finished, remove wraps from the grill and cut in half on the diagonal.
6.) Serve and enjoy!