Thai Chicken Rice Noodle Wrap

Crispy chicken, Thai rice noodles, cabbage mint and cilantro with sweet chili sriracha sauce in a whole wheat tortilla.

By: Lynda Boothroyd, Signature Chef

Prep Time: 30 min
Cook Time: 18 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

4 (5 ounce) breaded fried chicken breast
1 pound thai rice noodles
3/4 cup sweet sriracha sauce
1/2 cup sweet chili sriracha sauce
1 cup green cabbage, shredded
3 tablespoons mint leaves, chopped
3 tablespoons cilantro leaves, chopped
4 12 inch pressed whole wheat tortilla wraps

Breaded Fried Chicken Breast
4 (5 ounce) boneless skinless chicken breasts, butterfly
1/4 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 eggs, beaten
2 cups Japanese bread crumbs (panko)
Deep fat frying oil

Thai Rice Noodles
1 package rice stick noodles, cooked according to package directions. chilled
1/3 cup zucchini, julienne 1/8 inch
1/3 cup yellow squash, julienne 1/8 inch
1/3 cup red peppers, julienne 1/8 inch
1 tablespoon matchstick carrots
1 tablespoon green onions, sliced 1/8 inch
3 1/2 tablespoons sweet chili sauce
3 1/2 tablespoons low sodium soy sauce
2 teaspoons sriracha hot chili sauce
1 teaspoon thai kitchen fish sauce
2 tablespoons unseasoned rice vinegar

Sweet Chili Sriracha Sauce
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1/2 teaspoon Sriracha hot chili sauce
3/4 teaspoon orange juice
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt

Allergens:

Eggs, Fish, Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

Breaded Fried Chicken Breasts: Butterfly chicken to even thickness. In a bowl, combine flour, salt and pepper. Mix well Place eggs in a medium bowl and whisk. In a separate medium bowl, place panko bread crumbs. Dredge chicken in flour. Evenly coat both sides. Dip chicken into egg. Evenly coat both sides. Drain off excess. Dip chicken in bread crumbs, Press bread crumbs onto chicken. Deep fat fry chicken at 350 degrees F for 3 to 4 minutes or until golden brown. Cut breaded chicken breasts into 1/4 inch strips.
Thai Rice Noodles: In a bowl, add chilled noodles and remaining ingredients. Mix until well blended.
Sweet Chili Sriracha Sauce: In a bowl, combine all ingredients. Mix until well blended.
For Service: Place tortillas on flat top grill, cook on both sides for 10 seconds, until warm and pliable. Place tortilla on flat surface, spread 3 tablespoons first listed sweet chili sriracha sauce on bottom third of tortilla. Place 4 breaded chicken strips on top of sauce. Place 1/4 cup green cabbage on top of chicken. Place 1 cup thai rice noodles on top of cabbage. Place 1 teaspoon chopped mint and 1 teaspoon chopped cilantro on top of noodles. Tightly wrap tortilla and filling burrito style finishing with seam side down. Fold ends of tortilla over. Cut in half on a bias. Serve with sweet chili sriracha sauce (second listed) for dipping.

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Recipe Tags: Family Dinner, Lunch Box, Chicken, Vegetable, Eggs, Fish, Gluten, Mustard, Soy, Wheat, Entrées, Sandwiches, Fall, Spring, Summer, Winter,