Special Programs





EAT: Asian-Style Chicken Wraps Recipe


    For sauce:

  • 1 small Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 tablespoon); for less spice, use green bell pepper
  • 1 tablespoon garlic, minced (about 2–3 cloves)
  • 3 tablespoon brown sugar or honey
  • ½ cup water
  • ½ tablespoon fish sauce
  • 2 tablespoon lime juice (or about 2 limes)

    For Chicken:

  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced (about 2–3 cloves)
  • 12 ounces boneless, skinless chicken breast, cut into thin strips
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil (optional)
  • 1 tablespoon sesame seeds (optional)

    For Wrap:

  • 1 (small) head red leaf lettuce, rinsed, dried, and separated into single leaves large enough to create wrap
  • 8 fresh basil leaves, whole, rinsed and dried
  • 2 cups bok choy or Asian cabbage, rinsed and shredded


  • 1. To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat.  Remove from heat, and let sit in hot saucepan for 3–5 minutes.  Chill in refrigerator for about 15 minutes or until cold.
  • 2. Prepare the chicken by heating oil in a large wok or sauté pan.  Add ginger and garlic, and stir-fry briefly until cooked but not brown, about 30 seconds to 1 minute.
  • 3. Add chicken, and continue to stir-fry for 5 to 8 minutes.
  • 4. Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil.  Remove from the heat, and cover with lid to hold warm in hot sauté pan.
  • 5. Assemble each wrap:  Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together.  Serve two wraps with ¼ cup sauce.