2lbs. Only Alberta Chicken boneless skinless thighs
¼cup fish sauce
1” nub ginger, grated
1Tbsp. garlic chili sauce (Sambal)
1 lime, zested
1.5Tbsp. lime Juice
1 package of mint
10-12 pieces bib lettuce
1 carrot, julienned
½ red onion, thin sliced
2 Serrano peppers, seeded and julienned
1 package of rice paper
1package Cal & Gary's Mango Salsa
How to Make It
In a bowl combine fish sauce, grated ginger, lime zest, lime juice and garlic chili sauce. Place the chicken in a shallow dish and pour marinade over. Let marinate for 5 minutes.
Place chicken on grill and cook through about 5-7 minutes per side. Make sure you reach an internal temp of 165°F. Remove chicken from grill, let cool and then cut into thick strips.
Now it’s time to build the garnish platter. Place all the lettuce on one side of the platter, now put a pile of the carrots and red onion next to the lettuce.
Next add a pile of the peppers, the mint, and the basil.
Finish the platter with a pile of the strips of chicken.
Put the mango salsa in a separate bowl.
Now put a bowl of warm water in the middle of the table and it’s time to assemble the wraps. Place the rice paper in the water bowl for 30-45 seconds until it just becomes pliable. Place rice paper on your plate, add 1 piece of lettuce, a couple of strips of chicken and garnish with carrots, red onions and a few torn leaves of mint and basil. Add a little mango salsa. Make sure not to over fill.
If your plate is a clock, 6 o’clock is closest to you. Roll from the 6 o’clock position, now tuck in the 3 o’clock and 9 o’clock positions towards the middle to secure the edges. Now finish your roll. (Just like rolling a burrito.) Enjoy!