Sunday, June 17, 2012

Thai Chicken Wraps

As I mentioned before, Jason and I bought into a CSA, Bethania Bottoms, with two other couples. We've gotten quite the bumper crop of carrots, radishes, beets, lettuces, green onions, and greens. As the summer has progressed, our basket has begun to included cucumbers, squash, and cabbage, with tomatoes and green beans just around the corner. Because we're headed to Alaska (!!) on Wednesday, we've made it our goal to cook with and consume all of the goodies we have yet to use before we leave.

Dad and Mom came over for Father's Day lunch this afternoon, giving me the chance to get to work on meeting our goal. I made these Thai Chicken Wraps and a traditional Cucumber Salad for lunch, which was followed by Lemon Cheesecake for dessert. Every veggie used came from the CSA, and the taste difference was apparent. I don't know enough about farming and food production to explain it, but somehow homegrown veggies seem to have more flavor than those I purchase at the grocery store. Maybe it's because they're vine ripened instead of being picked green. Or perhaps they use different varieties. Whatever it is - I'm sold!

Thai Chicken Wraps
Kelley Gondring

8 spinach wraps
16 lettuce leaves

Thai Chicken
In a large bowl, combine:
4 cooked chicken breasts, shredded
2 tablespoons peanut sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon black sesame seeds

Asian Coleslaw
In a food processor, pulse until coarsely shredded:
1 green cabbage, outer leaves removed
6 small carrots, peeled

In a large bowl, combine with a whisk:
1/2 cup soy sauce
1/4 cup mayonnaise
2 tablespoons peanut sauce
1 tablespoon white sugar
1 tablespoon rice vinegar
1 tablespoon sambal
1 teaspoon ground ginger

Add shredded veggies and thoroughly mix together.

1. One at a time, warm each spinach wrap in the microwave for twenty seconds, covered with a moist towel. [Doing this makes the tortilla wrap more flexible, thus easier to maneuver.]
2. Place two lettuce leaves side-by-side in the middle of the tortilla.
3. Cover the lettuce with two heaping spoonfuls of coleslaw.
4. Finally, cover the coleslaw with two heaping spoonfuls of chicken.
5. Fold the left and right sides of the wrap just over the edges of the filling. Hold together with forefingers and use thumbs to lift the bottom of the tortilla over the filling. Roll towards the top. Use toothpicks to hold together. Cut in half.

Refrigerate until ready to serve. Pair with cucumber salad.

Eat up!

Veggie pick-up is at Old Salem on every Saturday morning. Cory fills our basket to the brim with veggies, and Kayla hands out their weekly newsletter, which includes a list of foods we're receiving, a featured recipe, and "Farm News." Mom holds on to their youngest, sweet Elsa, while their two adorable sons play close-by.

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