Chicken Wraps

by on April 16, 2012 » Add the first comment.
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    • 1 Grilled chicken breast – shredded – OPTION: Pork
    • 1 C vermicelli rice noodles
    • 3 Chipotle chiles – chopped
    • 1/2 C Carrot – shredded
    • 1/4 C Cilantro
    • Zest and juice from one orange
    • 1 clove Garlic – minced
    • 2 TBL Hoisin sauce


    1. Soak noodles in boiling water until tender – about 3-5 minutes
    2. Drain, rinse, and leave in colander to finish draining
    3. Put shredded chicken breast in a mixing bowl
    4. Toss with chopped chilies, cilantro and orange parts
    5. Add garlic, carrots, or other vegetables – shredded
      Bell pepper or zucchini is good
    6. Toss in Hoisin sauce
    7. 12 butter or bibb lettuce leaves, washed and dried
      Wrap in lettuce leaves – Tie with butcher twine.
    8. Serve with Hoisin or peanut dipping sauce

… or try this Sweet and Tart Dipping Sauce

A Surgeon’s Knot is a good knot for tying these shut.  Use a little piece of butcher’s string.

This is a good opportunity to try learning the Butcher Knot. This is a knot that you will use many times once you are familiar with it.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.


Find more like this: Meat to Eat OTHER, Party Munchies

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