RECIPE #198, DAY #234
ORIGINAL RECIPE: “Chicken Thai Wraps” from 400 Best Sandwich Recipes by Alison Lewis*
TIMING: 10 minutes
TOOLS: Nothing much
COOK TYPE: None
HEALTH: True, we’re talking white flour and lunch meat, but there are ways–in moderation and with natural ingredients–to make this at least okay. We always buy conscientious, nitrate-free meat. We also buy tortillas with only a few, natural ingredients. Feel good about your lean protein, lettuce, avocado, and raw nuts.
Also, you can not omit the mayonnaise here, as the sauce makes the wrap. You could try to substitute yogurt, though. In fact, that might taste better.
EXPERIENCE: Still experimenting with the 400 Sandwiches book, and for me, this one was great. The sauce was really yummy and tied the whole thing together. Two caveat: first, you want a nice big wrap, like a lavash, and second, you can’t make this ahead of time unless you leave off the avocado until right before you eat it. It makes a better at-home wrap for this reason.
NOTES: The only note is something I already mentioned: do not cut into the avocado until it is time for you to eat. Avocado oxidizes fast, which makes it ugly, less healthy, and with an off-putting taste.
- In a small bowl, mix together 1/4 cup mayonnaise or yogurt, 3 tablespoons minced basil, juice of 1/2 lime, 1 teaspoon garlic-chili paste, and a pinch of salt.
- Lay 4 lavash out on your work surface. Spread down the center with the basil mixture. Top each wrap with 4 slices lunch meat chicken, a few romaine or butter lettuce leaves, sliced avocado, a sprinkling of salt (on the avocado), and a sprinkling of cashews. Roll up, secure, and serve.
Serve with a piece of fruit.
*Recipe changed from the original.