Asian Chicken Wraps

I recently bought a head of napa cabbage and then I stopped to think about what I could make other than delicious noodle soup or stir fry. Then it hit me--wraps! I used the left over chicken filling for fried rice.

Chopped up veggies

ghetto-tastic way of steaming napa leaves

Stir fry!

All mixed up

Wrap complete! +20 XP

Asian Chicken Wraps
Ingredients

• Whole Napa leaves
• 1 clove garlic minced
• 1/4 medium onion finely chopped
• 3 green onion sliced
• 1 red bell pepper, diced
• 2 boneless, skinless chicken thigh with excess fat trimmed off
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp five spice powder
• 1/4 tsp sesame oil
• 1 tsp corn starch
• 1/2 tsp sugar
• 1/2 tsp soy sauce

Procedure

1. Once you have minced, chopped, sliced, or diced the vegetables you can prepare the chicken. I used a large meat clever to cut the chicken into teeny-tiny pieces. Essentially, use the meat cleaver to chop up the chicken to an almost ground up consistency.
2. In a wok, stir fry the garlic and the onion with 1 tsp sesame oil. 
3. Then add the chicken, salt, pepper, five spice powder, sesame oil, corn starch, sugar, and soy sauce to a large bowl and mix well.
4. Boil a pot of water and steam the napa leaves in a steamer basket or balance the leaves over the pot of boiling water so that the lid holds the leaves in place over the pot and the napa is not touching the boiling water. Cook leaves until they become slightly translucent.
5. Once the onion has caramelized, add the chicken mixture to the wok. Cook in the wok until chicken is no longer pink. Then add the green onion and the red bell pepper to the wok. Mix well for about 2 minutes.
6. Lay the steamed napa leaves flat on a large plate and then spoon 1-2 tbsp of the chicken filling on to the end of the leaf (not the hard base/stem). Roll up the chicken filling in the leaf. Optionally, you can use a tooth pick to keep the wrap rolled up.
7. Eat the wrap as is or dip in sriracha or hoisin sauce.