Thai Chicken Wraps

Thai Chicken Wraps – A Detailed recipe cooking. Time: 20 мин. plus time marinating Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chicken in marinade:

• 2 skinless boneless boneless chicken breasts
• 1/3 Art. Hoisin sauce
• 1/3 Art. soy sauce
• 2 tbsp. l grated ginger
• 1 tbsp. l Sriracha sauce
• 1 tbsp. l rice wine vinegar
• 3 grated cloves of garlic
• 2 tbsp. l chopped peanuts
• 2 tbsp. l chopped fresh cilantro

Filling wrapped in lettuce leaves:

• 8 sheets of head of lettuce
• 1 tbsp. bean seedlings
• 1 tbsp. thinly chopped red cabbage
• 1 tbsp. chopped thin carrots
• 1 tbsp. sliced cucumber
• 1 tbsp. finished thin rice noodles
• 1/3 Art. sweet chili sauce
• 1/3 Art. Hoisin sauce

Recipes with similar ingredients: chicken breasts, lettuce, red cabbage, carrots, cucumbers, rice noodles, sauce hoisin, soy sauce, sriracha sauce, chili sauce, wine vinegar, ginger root, garlic, cilantro, peanuts

Recipe preparation:

1. For chicken and marinade: In a large bowl or dense plastic bag with clasp mix Hoisin sauce, soy sauce, grated ginger, Sriracha sauce, rice wine vinegar and grated garlic. Put the strips of chicken and leave to marinate in refrigerator for 2 hours
2. Heat the grill pan over high heat. marinade chicken strips and grill until cooked, about 2 minutes from each side. Transfer to serving dish and sprinkle with peanuts and cilantro.
3. For salad and toppings: Put salad, bean seedlings, cabbage, carrots, cucumbers and rice noodles on a serving plate. assembly, take lettuce and lay chicken and stuffing on them. Add a little chili and Hoisin sauce, then roll and eat it!