*Eating the rainbow* never looked so good (or allergen-free)! 🌈 Check out this recipe for Rainbow Thai Chicken Salad Wraps below!
2 stalks lemongrass
2” 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 jalapeño, seeded and minced
2 tablespoons chopped cilantro
2 cups baby spinach
1 large carrot, cut into matchsticks
½ English cucumber, cut into matchsticks
4 Julia’s TableⓇ Cauliflower Wraps
Trim the top ⅔ 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 165℉, 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, jalepeño, 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.
Kids In the Kitchen!