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Asian Chicken Wrap with Chili Sauce and Caramel Corn (Paul Young) Recipe

Asian Chicken Wrap with Chili Sauce and Caramel Corn (Paul Young) Recipe

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Asian Chicken Wrap with Chili Sauce and Caramel Corn (Paul Young)

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Ingredients:

Serving

1 tsp peanut butter
1 clove garlic
5 tbsp low-sodium soy sauce
1/2 cup champagne vinegar
1 cup olive oil
1/4 cup sesame oil
kosher salt and freshly ground black pepper
4 boneless and skinless chicken breasts
1 small spanish onion, diced
1 bunch fresh cilantro, leaves chopped
2 carrots, peeled and grated
1 small head napa cabbage, shredded
1 head bibb or butter lettuce
1 lb angel hair pasta , cooked according to package directions, drained and cooled
chili sauce , recipe follows
1 cup roughly chopped caramel corn
1 small bunch parsley, leaves only
1 small onion, halved
canola oil, for grilling
3 serrano chiles, halved
1 red pepper
1 clove garlic
1/2 cup thai chili sauce
1/4 cup honey
1/4 cup chicken stock
kosher salt and freshly ground black pepper

Directions:

Preheat an outdoor grill or indoor grill pan.
In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce. Blend on high until smooth. Add the vinegar, olive oil and sesame oil and blend until emulsified. Add salt and pepper, to taste
Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side. Let the chicken cool down then dice it into bite-size pieces.
In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce. Refrigerate for 1 hour.
To serve, separate the lettuce leaves. Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves. Arrange on a serving platter and serve.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Chili Sauce:
Brush the onion halves with oil and grill them for 4 minutes on each side. In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock. Blend on high until smooth. Season with salt and pepper, to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3392.91 Kcal (14205 kJ)
Calories from fat	1522.28 Kcal
		% Daily Value*
Total Fat	169.14g	260%
Cholesterol	282.93mg	94%
Sodium	4263.75mg	178%
Potassium	2314.86mg	49%
Total Carbs	341.42g	114%
Sugars	141.28g	565%
Dietary Fiber	16.13g	65%
Protein	129.96g	260%
Vitamin C	84.7mg	141%
Vitamin A	0.6mg	20%
Iron	798.1mg	4434%
Calcium	83.9mg	8%

Amount Per 100 g
Calories	250.2 Kcal (1048 kJ)
Calories from fat	112.26 Kcal
		% Daily Value*
Total Fat	12.47g	260%
Cholesterol	20.86mg	94%
Sodium	314.42mg	178%
Potassium	170.7mg	49%
Total Carbs	25.18g	114%
Sugars	10.42g	565%
Dietary Fiber	1.19g	65%
Protein	9.58g	260%
Vitamin C	6.2mg	141%
Iron	58.9mg	4434%
Calcium	6.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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