We’ve got a lot of weekend company coming this summer. I love it! And I definitely don’t want to spend the whole time in the kitchen or eating burger shack burgers. So, I plan on pre-preparing things that can be eaten on the fly as people come in and out of the house.
Chili chicken wraps can be made ahead, served hot or at room temperature, eaten wrapped in lettuce or on a brioche roll. Easy for me and my friends.
Sweet and Sour Chili Chicken Wraps
2 lbs ground chicken
1 Tb olive oil
1 tsp grated fresh ginger
1 large clove garlic, minced or grated
2 scallions, thinly sliced
3 tb rice wine vinegar
2 tb soy sauce
1/3 cup sweet chili sauce
2 Tb chopped fresh cilantro
1 head boston lettuce
4 brioche rolls
Garnish with pickled red onions, sweet pickles, cole slaw…
Heat olive oil in a large sauté pan set over a medium flame. Add garlic, ginger and scallions and stir. Add the ground chicken and cook until no longer pink, breaking up as it cooks. Season with salt and pepper. When chicken is browned, add the rice wine vinegar and stir until evaporated. Stir in soy sauce and sweet chili sauce. Cook until sauce is reduced, stirring occasionally. Can be made to this point and kept in refrigerator for up to 3 days ahead.
Toss in fresh cilantro and serve in lettuce wraps or on brioche rolls. Garnish with pickled red onions, pickle chips, cole slaw.