Spicy Asian Chicken Wraps

Spicy Asian Chicken Wraps

The original recipe that this was adapted from said the Prep Time was 15 minutes. ROFL!!! Yeah if you have a full time sous chef mincing the vegetables and getting everything ready!!! It took me an hour to get all of the ingredients prepped and ready to start cooking.

Ingredients

The Filling:

• 1 lb ground chicken
• 1 Tablespoon peanut oil
• ½ onion minced
• 2 Tablespoon red pepper minced/diced
• 4-5 garlic cloves minced
• ½ large jalapeno minced
• 1 - 8 oz can water chestnuts drained and minced
• 1 teaspoon Mrs Dash Garlic and Herb
• 1/2 teaspoon Mrs Dash Extra Spicy

For the Sauce:

• 3 Tablespoon soy sauce
• 3 Tablespoon Hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 2 Tablespoon finely crushed roasted, unsalted peanuts
• 2 Tablespoon sweet chili sauce
• ½ tsp garlic powder
• 1 tsp pickled ginger minced (get at sushi counter in grocery store or sushi restaurant)
• 1 healthy squirt Sriracha sauce, depending on spiciness you desire.

To Serve:

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Directions

1. Whisk all the ingredients for the Sauce in a small sauce pan until blended. Cook over low heat until adding to meat mixture. Stir occasionally. 
2. Heat 2 Tablespoon peanut oil in a frying pan and add the ground chicken.
3. Using a wooden spatula or edge of a cooking spoon, cut the sliced chicken across the slices to cut into smaller pieces. Continue to cut the pieces into smaller and smaller pieces while cooking until pieces are fine.
4. Cook until some of the chicken begins to brown.
5. Add the Mrs Dash spices, garlic powder and Sriracha sauce with the onions. and cook until the onions become translucent.
6. Add the garlic, peppers and water chestnuts and cook an additional 5 minutes or until peppers are soft and add the pickled ginger.
7. Add sauce to the mixture and mix well to coat all of the meat. 
8. Serve on lettuce leaves or over a salad, or over noodles or rice.