Asian Chicken Wrap with Chili Sauce and Caramel Cor

Name: Asian Chicken Wrap with Chili Sauce and Caramel Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon peanut butter; 1 clove garlic, plus 4 cloves garlic minced; 5 tablespoons low-sodium soy sauce; 1/2 cup champagne vinegar; 1 cup olive oil; 1/4 cup sesame oil; Kosher salt and freshly ground black pepper; 4 boneless and skinless chicken breasts; 1 small Spanish onion, diced; 1 bunch fresh cilantro, leaves chopped; 2 carrots, peeled and grated; 1 small head napa cabbage, shredded; 1 head Bibb or butter lettuce; 1 pound angel hair pasta, cooked according to package directions, drained and cooled; Chili Sauce, recipe follows; 1 cup roughly chopped caramel corn; 1 small bunch parsley, leaves only; 1 small onion, halved; Canola oil, for grilling; 3 serrano chiles, halved; 1 red pepper; 1 clove garlic; 1/2 cup Thai chili sauce; 1/4 cup honey; 1/4 cup chicken stock; Kosher salt and freshly ground black pepper

Servings: persons

1 teaspoon peanut butter
1 clove garlic, plus 4 cloves garlic minced
5 tablespoons low-sodium soy sauce
1/2 cup champagne vinegar
1 cup olive oil
1/4 cup sesame oil
Kosher salt and freshly ground black pepper
4 boneless and skinless chicken breasts
1 small Spanish onion, diced
1 bunch fresh cilantro, leaves chopped
2 carrots, peeled and grated
1 small head napa cabbage, shredded
1 head Bibb or butter lettuce
1 pound angel hair pasta, cooked according to package directions, drained and cooled
Chili Sauce, recipe follows
1 cup roughly chopped caramel corn
1 small bunch parsley, leaves only
1 small onion, halved
Canola oil, for grilling
3 serrano chiles, halved
1 red pepper
1 clove garlic
1/2 cup Thai chili sauce
1/4 cup honey
1/4 cup chicken stock
Kosher salt and freshly ground black pepper

1
Preheat an outdoor grill or indoor grill pan.
2
In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce.
3
Blend on high until smooth.
4
Add the vinegar, olive oil and sesame oil and blend until emulsified.
5
Add salt and pepper, to taste
6
Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side.
7
Let the chicken cool down then dice it into bite-size pieces.
8
In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce.
9
Refrigerate for 1 hour.
10
To serve, separate the lettuce leaves.
11
Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves.
12
Arrange on a serving platter and serve.
13
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
14
Brush the onion halves with oil and grill them for 4 minutes on each side.
15
In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock.
16
Blend on high until smooth.
17
Season with salt and pepper, to taste.

1477

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 teaspoon peanut butter, 1 clove garlic, plus 4 cloves garlic minced, 5 tablespoons low-sodium soy sauce, 1/2 cup champagne vinegar, and more.

Yes, Asian Chicken Wrap with Chili Sauce and Caramel Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Chicken Wrap with Chili Sauce and Caramel Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions