Asian Carrot Chicken Wraps


1 pound chicken, cooked

1/2 cup chili sauce

1/4 cup peach jam

2 tablespoons honey

1 tablespoon chili garlic sauce

1 teaspoon corn starch

1 cup black rice, or rice of your choice

2 cups water

a pinch of salt

1 medium radish

4 medium carrots

4 large butter lettice leaves

1/4 cup hot water

In the crock pot whisk together chili sauce, peach jam, honey, chili garlic sauce and corn starch until the ingredients are evenly combined.

Cook on low in the crockpot for 6 hours.

(Or use oven roasted chicken and above ingrediants and cook in a sauce pot for 1 hour.)

About 45 minutes before dinner, combine 1 Cup of black rice with 2 Cups of water and a pinch of salt in a saucepan.

Bring to a boil and then reduce to a simmer.

Simmer for 30 to 40 minutes, or until all of the liquid has been absorbed.

While the rice is cooking, prep your vegetables by julienning your carrots and radish.

Once the rice is cooked, stuff the wraps.

First stack a layer of carrots and radish, then black rice and finally the chicken from the crockpot.

To roll the wrap, tuck 2 sides of a lettice leaf in towards the filling and then roll the from the ends the way you would a regular wrap.

Cut the wrap in half using a sharp knife.

Once the the wraps are assembled, add 1/4 C of hot water to the crockpot and whisk it together with the remaining sauce.

Evenly divide the sauce into small dishes before serving with the wraps. Enjoy!
Thanks for Shopping at Mar-Val Food Stores!

Return to Recipes