I don’t know what it is but I frequently get serious cravings for Thai/Japanese style food…and no I’m not pregnant! The stuff you can pick up with your hands, full of aromatic flavours and simply scrumptious! With my summer and BBQ theme running through the blog at the moment, it made perfect sense to whip up some delicious shredded chicken wraps. These are brilliant if you want something light on the stomach that doesn’t take away from flavour or texture. It’s a high protein, high veg and low cal meal made with raw peanut butter dip, which is utterly dreamy! And because I know the task of shredding chicken can be a little lengthy and off-putting, I have made this part super simple and easy to do. The combination of the ginger and chili is just fab and brings the dish alive.

I do however have one warning for you all! Unless you have lovely petite and delicate fingers, which I do not…do not under any circumstances opt to make the dish À la hundreds! The little rice paper wraps (which as an aside are only 20 cals per wrap and really yummy) are oh so fiddly! So my suggestion would be to crack on with preparing the dish if it is for anything less than 4 people, but anything more, place a bowl of hot water in the middle of the table, get the guests involved and let them create their own wraps! It’s actually kind of fun that way too.

I have included a step by step picture tutorial for shredding the chicken just to make it easier. You can get inventive with the wraps and swap in or out any veggies that you don’t like but I recommend keeping the flavour of the chicken and the raw peanut sauce, it’s heaven and what truly makes the dish different.

Step 1) Add the ginger, garlic and chili and coconut oil and let simmer for 10 minutes

Step 2) Add the halved chicken breasts and spring onion, sear for 5 minutes, turning the chicken.

Step 3) Add the hot stock and coriander leaves and bring to the boil, then simmer for 15-20 minutes

Step 4) Remove the chicken from the stock and using two forks, pull the breasts apart going ‘with the grain’

Ginger and Chili Chicken rice wraps

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Ginger and Chili Chicken rice wraps

Author: Lean Living Girl

Recipe type: Summer food

Cuisine: Asian

Serves: 12 Rolls

Ingredients

For the Shredded Chicken

• 4 Skinless Chicken breasts - Halved
• 1 tbs chopped fresh ginger
• 2 chopped spring onions
• 1 chopped chili
• 1 large chopped garlic clove
• 2 tbs coconut oil
• 1 litre of vegetable stock
• Handful fresh coriander

For the Wraps

• 2 carrots
• 3 cucumbers
• 12 x rice paper
• Handful of fresh coriander leaves
• Handful of spring onions (About 6)
• 50g of brown rice vermicelli noodles
• Water for cooking rice paper + noodles

For the Sauce

• 2 heaped Tbs nutbutter * This can be peanut, cashew or almond
• 1 tbs olive oil1 tsp honey
• 1 tbs natural plan yoghurt
• Juice of 1½ limes
• 1 tbs soy sauce
• Handful of chopped coriander leaves
• Salt + Pepper to season

Instructions

Make and prepare the chicken

1. Wash and prepare the chicken breasts, cutting out any 'yucky' bits.
2. Slice the breasts in half and put to one side.
3. In a deep pan, add the chopped chili, ginger, garlic and coconut oil. Leave to simmer on a medium-high heat for 10 minutes, stirring occasionally to really infuse the flavours.
4. Add the chicken breasts and spring onions.
5. Stir gently for a further 5 minutes but mix everything really well together. Turn the chicken so it sears on all sides.
6. Add the stock and cover. Bring the pot to the boil then reduce to simmering point for 15-20 minutes until the chicken is cooked throughout (no pink).
7. Remove the chicken from the stock and leave on a plate to rest.

Make the sauce

1. Place all the ingredients, except the olive oil and yoghurt in a blender and mix. Add the olive oil at the last stages then remove and place in a bowl.
2. Stir in the yoghurt. You can add more or less to give you the desired consistency. * See notes

Piece at all together

1. Using a Julienne peeler or knife if you don't have one, finely slice the carrots, cucumber and spring onions.
2. To cook the Noodles and Rice paper all you need to do is place them in boiling water for no more than a few seconds and then remove, drain the noodles.
3. When the rice paper is cooked and you're ready to wrap, lay it down a non-stick surface (you have to act quite fast!)
4. First place the coriander leaves flat on the paper then add the carrot, cucumber, spring onions, chicken and noodles and drizzle over some olive oil.
5. Wrap up the rice paper starting with one end, the the sides then the other end. * See notes
6. Repeat for all wraps and serve along side the peanut butter dipping sauce.

Notes

* The sauce is fairly thin which is how I like it for dipping the wraps but if you want to thicken it up, just add more nut butter.
* There are no specific quantities for each individual roll because you can add as you please based on your preferences.

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