Weekly Dish

My little sister introduced me to Thai cashew wraps at a little wrap shop called Roly-Poly last summer. They taste fresh and spicy, with the crunch of fresh cilantro and the kick of hot peanut sauce. But something about that flavor combination and a tortilla just doesn’t work for me. This sandwich is my attempt to imitate the flavor of the Roly-Poly sandwich, while improving the texture. Naan is a traditional bread served in India; like the chicken, it too is usually cooked in a clay oven.

For this bread, I used the recipe from The Joy of Cooking, but next time I make it, I will use yogurt as a thickening agent, as most traditional preparations do. I also will roll it flatter and rub with more butter and spices–mine is a little too flat and not crispy enough.

It worked well for these wraps, though, and if you’re in a hurry, any good store-bought flatbread would do. Here’s what I put on them:

Asian-style Wraps

Shredded chicken (I used the leftover Tandoori chicken from last night)

1 cup cabbage, shredded

1/2 cup fresh ginger, minced

1 cucumber, small-dice

1/4 cup chopped cilantro

1 t. sesame oil

1 T. rice wine vinegar

Peanut Sauce (recipe below)

Flatbread

In a medium-sized bowl, mix the cabbage, ginger, cilantro, oil, and vinegar. Lay out one flatbread per person. Top with a handful of the cabbage mixture, then chicken. Drizzle with peanut sauce and roll up. Serve with extra cabbage-ginger salad.

Spicy Thai Peanut Sauce

3/4 cup peanut butter

1 bird chili

1 clove garlic

1/2 cup coconut milk

1 T. soy sauce

1 T. fish sauce

1 T. brown sugar

1 lime, juice and zest

1 t. fresh ginger

1 t. orange zest

1 t. orange juice

In a food processor, process the garlic, chili, and ginger until finely minced. Add the remaining ingredients and process until smooth. This recipe makes a lot, but the sauce will keep in the refrigerator for a few weeks. I’ll use some of it on my Pad Thai later in the week.

This entry was posted on Tuesday, November 1st, 2005 at 4:24 pm and is filed under Main Dish, Meat, Sauces and Condiments. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.