Oliver’s Marinated Selections Vietnamese Chicken Wraps

We’re changing things up and keeping it fresh – introducing Oliver’s Marinated Selections! It’s the high-quality, locally-made marinades and meats you’ve always loved, only with a little more pep in their step. Choose from any of freshly-prepared, house-made marinated meats for a quick and easy dinner that’s tender and delicious every time. These chicken wraps are crazy easy, super healthy, and perfect for a lunch on the go! Made with our Thai marinated chicken and loads of fresh veggies, they’re a great option for meal prep or as a way to feed the family while keeping it healthy!

*Sale prices good through 3/10/20.

  • Serves: 6-8 Wraps
  • Prep Time: 1 hour
  • Cook Time: 10 minutes

Ingredients

  • 1 1/2 lb. Oliver's Marinated Selections Thai Marinated Chicken Breasts, cooked & cooled
  • 1 large Cucumber, cut into matchsticks
  • 2 c. Carrots, cut into matchsticks
  • 3 Green Onions, thinly sliced
  • 2 c. Mung Bean Sprouts
  • 1/2 Napa Cabbage, shredded
  • 3-4 Extra Large Tortillas (any flavor)
  • 1/3 c. Fresh Lime Juice
  • 2/3 c. Warm Water
  • 6 tbsp. Fish Sauce
  • 2 tbsp. Honey
  • 2 Thai Chiles, thinly sliced
  • 1 thumb-sized piece Ginger, peeled & grated
  • 1 clove Garlic, grated

Instructions

  1. To make the dressing, combine lime juice, warm water, fish sauce, honey, Thai chiles, grated ginger, and grated garlic in a small mixing bowl, adjusting fish sauce amount less salt if needed. Cover and leaver at room temperature to allow the flavors to marry.

  2. Shred the cooled chicken breasts into bite-sized pieces, placing shredded chicken into a large mixing bowl. Mix in cucumbers, carrots, green onions, bean sprouts, and Napa cabbage until evenly distributed and mixed. Pour in dressing and combine until all ingredients are evenly coated. Allow mixture to sit briefly at room temperature to allow dressing to soak in.

  3. Pile about 1/3 of chicken mixture into center of one tortilla, then fold in ends and tightly roll to seal. Repeat with remaining salad, then cut in half. Makes 6 to 8 wraps.

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