Recipes from The American Club.
8 oz chicken breast, cooked
3 oz. sweet chili sauce
1 bunch soba noodles (buckwheat spaghetti noodles)
½ seedless cucumber, julienne
1 small carrot, julienne
2 oz sweet chili sauce
2 whole wheat herb tortilla wraps
4 leaves bibb lettuce
1 oz napa cabbage
¼ cup chopped peanuts
¼ cup fried wonton skins
4 sprigs cilantro
Take the cooked chicken breast and slice into ½ inch strips. Place in a bowl and cover with sweet chili sauce. Marinate for a minimum ½ hour, but the longer the better.
Bring a large pot of water up to a rolling boil. Season water with salt and cook noodles until tender. Immediately cool them down in ice water to halt the cooking process. Once cold, remove any water and place in a bowl with the cucumber, carrot, and chili sauce. Set aside for the wrap.
Warm the tortilla to increase it pliability. Take the bibb lettuce and place in the center of the wrap, followed by the napa cabbage. Place the soba noodle salad on top of the cabbage, and then the noodles will hold the marinated chicken in place atop the noodles. Cover with peanuts, wontons, and cilantro.
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