I love these wraps because they don’t overpower the flavors as sometimes a sandwich does. It just holds all the deliciousness of the inside together. But these definitely need a dipping sauce, they don’t have enough flavor without! Rice paper wraps can be found in most Asian sections of supermarkets, specialty shops and Asian markets.
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- 6 pargiot boneless, skinless chicken bottoms
- 3 sweet potatoes peeled and thinly sliced
- 1 avocado sliced
- 2 teaspoons salt pink Himalayan
- 1/4 cup extra virgin olive oil
- 12 rice paper wraps
- 1 cup soy sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1/4 cup lime juice
- 2 cloves garlic peeled and zested
- 1 tablespoon fresh ginger zested
- 1/2 chili pepper finely chopped, seeds removed for less heat
- 1/2 cup peanuts chopped
- 1/4 cup fresh cilantro chopped (optional)
- 1 cabbage thinly sliced
- Slice the pargiot into thin strips and place in bowl with 2 tablespoons of olive oil and 1 teaspoon of salt. Mix well.
- Prepare a large skillet on high heat. Add the pargiot in batches if have to. Cook for 5 minutes. Using a wooden spoon, mix well and cook for 3 more minutes. Remove from pan.
- Add 2 more tablespoons of olive oil, the sweet potatoes and 1 teaspoon of salt and let cook for 2 minutes. Add ½ cup of water and use the wooden spoon to scrape up the brown bits and mix into the sweet potatoes. Cover and cook for 4 more minutes until the sweet potatoes are cooked through and falling apart. Remove from heat.
- Place one rice paper wrapper in a dish of warm water for one minute, until it soft enough to handle, then place the wrapper on your work surface. Add the 2 pieces of chicken, sweet potato and avocado in to the center of the wraps.
- Fold over two ends to meet each other in the center and then roll the rest up like a burrito.
- In a jar add the rest of the ingredients except the cabbage. Shake well and use half for dipping sauce for the wraps and half as dressing to the cabbage.