Thai Chicken Wraps

This recipe comes from the cleverly named Wraps by Mary and Sara Corpening and Lori Narlock. I like this book a lot, though I have to admit that: a) some of the recipes are a bit fussy; and b) the instructions aren't that great, very often burying time-intensive ingredients like cooked rice toward the end of the list, so that you think you're way ahead of schedule and then all of a sudden you have to stop and boil something for 45 minutes.

That aside, this is a tasty tasty recipe, the kind of thing that on paper looks like it'll be okay, but on the plate thrills even the really fussy eaters. The trick, I think, is the mint, which gives the whole dish a lighter, slightly surprising taste.

A vegetarian version of this is easy enough: just omit the chicken and add another cup of zucchini. I've also found that it's a large recipe, easily enough for two meals for our family, so you can either plan for that, or cut everything in half.

One key, by the way, is to cook the zucchini until it's just soft: the meat inside the skin will begin to shine. Once you see that shine, stop cooking or the whole thing'll go mushy.

Thai Chicken Wraps

2 cups cooked jasmine rice, warm (use regular, if you want)
2 cups diced zucchini

1 cup diced onion

1-1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes

1/4 cup chopped fresh basil

1/4 cup chopped fresh mint

1 cup coconut milk (be sure to mix the coconut meat and the milk really well)

1 tablespoon minced fresh lemongrass, or 1 teaspoon dried

1 tablespoon red curry paste

1 tablespoon brown sugar

Kosher salt (if you're using regular salt, decrease amounts by half)

1 tablespoon lime juice

2 tablespoons olive oil

8 inch tortillas (I just use plain; they're fine)

1. Cook your damn rice.
2. Chop the veggies and the basil and mint, and cube the chicken
3. Blend the coconut milk, lemongrass, curry paste, brown sugar, and 1 teaspoon kosher salt in a medium saucepan over medium heat. Bring to a simmer and cook until the liquid thickens, about 15 minutes. Don't freak out if the liquid sort of thins first before it thickens. That's normal. You'll be fine.
4. Remove from heat and add the lime juice to the sauce.
5. Heat a tablespoon of oil in a large skillet over medium heat. Add the zucchini and the onion, seasoning with 1/2 teaspoon kosher salt. Cook until the meat just inside the zucchini skin starts to look shiny, about 5 minutes. Do not overcook! Set aside in a large bowl.
6. Wipe the skillet (or don't) with a paper towel, then add the remaining tablespoon of oil, heating over medium heat. Add the chicken and season with 1 teaspoon kosher salt. Cook until no longer pink in the middle, about 5 minutes, stirring regularly. Drain all the juice out of the pan.
7. Add the chicken to the zucchini. Add the rice and the basil and mint, and mix well. Stir in the coconut milk sauce.
8. Serve in a big bowl on the table, with lots of spoons so that kids can take as much as they want and put it on and roll it into their own tortillas.

Family Ratings:

Will, who only gives a 10 to fajitas: 9

Lucy, who's just learning math: 8 and four quarters

Jamie, who struggled a little bit trying to hold the tortillas: 7

Ellen, who was happy to have the leftovers: 10

Paul, who could actually see eating this even without meat: 10