Thai Chicken Tortilla Wraps

Mimi's Cafe used to serve Thai Chicken Tortilla Wraps as an appetizer but they were taken off the menu over 6 months ago (2009).  They come back occasionally as a featured item - January 2011.
This recipe is a family favorite and it will remain on our menu, forever.

INGREDIENTS (serves 12)

6 Chicken Breast

1/2 head Finely Chopped Green Cabbage
1/2 head Finely Chopped Red Cabbage

2 cups Chopped Carrots

3 cups White Sticky Rice

1 bunch Cilantro Finely Chopped

1 bunch Green Onions

1 package Wonton Noodles

12 Tomato Basil Tortillas - Burrito Size
Peanut Sauce used at Mimi's Cafe  (pictured below) Bangkok Pandang Peanut Sauce

HOW TO MAKE AND SET UP A BUFFET:

Boil chicken until tender and cooked thoroughly. When it is cool, chop or shred the chicken. Place on platter.  Mix the chopped cabbage, cilantro, green onion, and carrots.  Place on Platter.   Slice wonton sheets in strips and fry until crispy. Place wonton crisps on platter. Steam white rice per package directions.  Can be made ahead of time. 

The wraps are not good without
this PEANUT SAUCE

TO SERVE:

The only ingredients that should be served warm are the tortillas and the peanut sauce.  Warm your tortillas.  Place the ingredients inside and make a burrito - squeezing tightly. Serve the peanut sauce in a ramekin to dip for each bite.  You will want extra - Trust me...it is fabulous!


I served this meal at a New Years Bowling Bunko Party along with Seagram's Sweet Tea Palmetto Cocktail.  Read about the party details here.


Have you had the Thai Chicken Wraps at Mimi's?  Please comment below if you think they should remain on the menu ALWAYS.

Serve at a NEW YEARS EVE BOWLING BUNKO party - Get details and share with the link below.