Presented by Stephen Moreton, Private Small Group Caterer and In-House Cooking Class Instructor, and Sous Chef, MorMor Bistro & Bar, Poulsbo, WA

This recipe is great on a hot day. Very refreshing and tasty! There are many different styles of Asian influenced wraps. You could modify with prawns, scallops, pork or straight veggies. This particular one is a favorite of mine.

Ingredients

• 2 boneless skinless chicken breasts
• 1 carrot (fine diced)
• 1 shallot (fine diced)
• 1 Tbsp. garlic (fine diced)
• 1 Tbsp. dried ginger
• 1 Tbsp. yellow curry paste
• 1 Tbsp. plum sauce
• 1/4 c. canola oil
• 1 lime (zest only)
• 1 tsp. crushed red pepper flake
• 8 nice red speckled Bibb lettuce leaves

Directions

Start by adding the ginger, curry paste, canola oil, crushed red pepper flake. Add the chicken, and let marinate for at least 4 hours, preferably overnight. Then drain oil out of marinade and sauté the carrots, garlic and shallots in the marinade. Add a 1/2 cup of water to the pan. Cook for 8 minutes on medium heat stirring constantly. Transfer to a holding container. Now grill the chicken and let it cool for 10 minutes. Dice the chicken very small, about 1/4 inches in diameter. Add the chicken and the veggies together and add the plum sauce. Add about a Tbsp of the mixture to a lettuce leave and wrap.