Bangkok Wrap Recipes

Steps:

• In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper. In small bowl, whisk together agave, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2 tablespoons dressing. Fold in sides to wrap.*Preparing Pork for Your Favorite Wrap: Season a 1-1/2 lb. boneless pork roast with salt and pepper brown on all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1-1/2 hours, until roast is very tender. Check pan occasionally for liquid level if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1-1/2 lb. roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.

Steps:

• 1. In a large stir fry pan or skillet, add olive oil to coat. Start browning ground meat, then add chopped mushrooms and continue cooking for approximately 5-10 minutes. While meat is cooking, rinse the lettuce, separate into cups & pat dry if needed. Drain the liquid from meat mixture. Add salt & pepper to taste. (Optional)
• 2. Add pineapple, water chestnuts, Bangkok peanut sauce, then stir and mix well. Add bean sprouts and peanuts and continue cooking for about 3-5 minutes.
• 3. Remove from pan and serve in a bowl with lettuce cups on the side. Make it fun, everyone can make their own wrap! Fun for kids too! Wrap several tablespoons of meat in each lettuce cup, add 1 tbsp of peanut sauce and wrap like a burrito.

Steps:

• Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.