Rainbow Thai Chicken Salad Wraps
*Eating the rainbow* never looked so good (or allergen-free)! đ Check out this recipe for Rainbow Thai Chicken Salad Wraps below!
4 servings
Ingredients
2 stalks lemongrass
2â piece ginger, peeled and divided
3 tablespoons lime juice, divided
2 boneless skinless chicken breasts
1 teaspoon ground turmeric
1 teaspoon fine sea salt
2 tablespoons preferred vegetable oil
1 tablespoon fish sauce or vegan fish sauce (optional)
1 Thai chili or jalapeĂąo, seeded and minced
2 tablespoons chopped cilantro
2 cups baby spinach
1 large carrot, cut into matchsticks
½ English cucumber, cut into matchsticks
4 Juliaâs Tableâ Cauliflower Wraps
Directions:
Trim the top â of the lemongrass. Using the back of a knife or a mallet, smash the white part of the lemongrass to release the oils. Set aside.
Slice half the ginger into coins and mince the other half.
In a large saucepan, combine lemongrass, ginger coins, chicken breasts, 2 tablespoons lime juice, turmeric, salt, and enough water to cover chicken. Bring to a simmer over medium heat. Cover and cook until chicken is cooked through and internal temperature reaches 165â, 15-20 minutes. Transfer to a plate. When cool enough to handle, shred chicken with 2 forks.
In a small bowl, whisk together oil, optional fish sauce, jalepeĂąo, minced ginger, remaining 1 tablespoon lime juice, and cilantro.
In a large bowl toss shredded chicken with dressing.
To serve, lay wraps on countertop. Divide spinach between wraps. Top with chicken, carrot, and cucumber. Fold in sides and roll up.
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