Sweet Chili Chicken and Peach Wraps
Recipe and image courtesy of California Cling Peach Board.
1¼ cups (300 mL) cooked chicken, cut into strips
3 tbsp (45 mL) Thai sweet chili sauce
1 can 14 oz / 398 mL California cling peach slices, in fruit juice, drained and 1 can
8 large rice paper round wraps 8 wraps
4 very small leaves Boston or leaf lettuce, torn in half
3 in (7.5 cm)cucumber piece, cut into julienne strips
½ small red pepper, cut into julienne strips
8-12 mint leaves (optional)
Additional Thai sweet chili sauce for dipping
1. In a small bowl, stir chicken with sweet chili sauce. Fill a pie plate with warm
water. Lay a damp smooth kitchen towel on the counter.
2. Working with 1 wrap at a time, dip in warm water until it is just pliable, 20 to
40 seconds. Place on kitchen towel. Place ½ a lettuce leaf near bottom of circle.
Place 2 peach slices on top of lettuce, followed by 1/8 of chicken, then 1/8 of the
cucumber and red pepper and 2 to 3 mint leaves depending on size.
3. Fold bottom (edge closest to you) of rice paper wrap over filling towards centre. Fold
in sides to slightly cover filling. Roll to totally enclose filling and form a wrap. Set
seam side down on a cutting board. Repeat with remaining ingredients. Slice in half
diagonally and serve with additional sweet chili sauce. Best eaten right away but if
storing, make sure they aren’t touching each other as they will stick. Cover with
barely damp paper towel, then seal tightly with plastic wrap.
Makes 8 rolls
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