Balsamic & Ginger Chicken Wraps

Here is a dish that is easy to make, is inexpensive and has an Asian flair. Put the following ingredients into a crock pot and stir together: 1/4 cup of brown sugar, 1/4 cup balsamic vinegar, 1 tablespoon soy sauce, 1 tablespoon freshly grated ginger, 1/4 teaspoon of crushed red peppers and 1 or 2 cloves of minced garlic.

Add 1 1/2 lb boneless chicken breasts with extra fat trimmed.

Cook with lid for 3 hours on high or 6 or more hours on low. As the chicken cooks it will create its own broth. Turn occasionally to ensure all parts soak in the mixture. When done, shred the chicken (it should almost fall apart on its own), and place back in the broth.

To assemble, place a scoop of freshly made white rice on a section of Boston lettuce. Top with shredded chicken, a couple orange slices and some chopped green onions. For extra flavor, ladle on a small amount of the extra broth.

Fold two sides of the lettuce together, and eat like a taco, or use a fork.

Gallery | This entry was posted in Cuisine and tagged , , , , , , , , , , . Bookmark the permalink.

4 Responses to Balsamic & Ginger Chicken Wraps

  1. skadhu says:

    This looks REALLY good. I’ve just copied the recipe and look forward to trying it soon.


  2. Bruce Hagen says:

    Rick that sounds so good. What’s more intriguing is that it is seems quite simple. Even men can do it— perish the thought. I do something similar with canned green chile sauce (mild or medium) unless you like food that hurts. I add chopped onion, a clove or garlic or two, a teaspoon or two of sugar, and then slow cook it in a Dutch oven or croak pot. Its great in tacos, tostadas or burritos with all of the other usual stuff. Another interesting dish done in a similar manner is chicken or lean pork butt ‘Guatemalan style’. Add a can of chopped tomatoes, some chicken broth a tablespoon or two of achiote paste (Mexican market) with onion, chopped fresh ancho pepper and cook as you would the other recipes in a crock pot. Good on rice or fresh-made tortillas. Serve with a tangy jicama and orange salad (slaw) and pickled onions. You can find recipes on the internet


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s