In this recipe, I re-created the Thai Chicken Wrap from Paris Baguette. It is my favorite quick meal if I can’t find anything else. Here in Korea, Paris Baguette is as common as Starbucks in America. These wraps are very easy to make at home!
Copy-Cat Paris Baguette Chicken Wrap
For the breaded chicken:
-2 chicken breasts
-6 to 8 saltine crackers, smashed (I used multigrain ones)
~25 almonds, crushed
-1/4 tsp salt
1/8 tsp pepper
-2 Tbls flour (I used whole wheat)
For the wrap:
~2 cups spinach, washed and dried
-1/2 medium carrot or 1 small carrot, sliced into thin strips
-3 Tbls Thai sweet chili sauce
-3 burrito size tortillas (whole wheat preferred, but unavailable in Korea)
1) First, prepare a breading station. Put the egg in one bowl and whisk. Put the flour in one plastic baggie and the crushed almonds and crackers in another plastic baggie.
2) Season the chicken with the salt and pepper on both sides. Then, put the chicken in the bag with the flour. Shake it up and then remove the chicken. Put the chicken in the egg second, let the excess egg drip off. Lastly, put the chicken in the cracker/almond mixture and coat thoroughly. You can also sprinkle the remaining crumbs over the chicken.
3) Put the chicken on a foil lined baking sheet. Bake at about 215 degrees Celsius for 20-25 minutes until they are firm to the touch and no longer pink in the middle. Let the chicken cool for 10 minutes before slicing into thin strips.
4) Meanwhile, prepare the remaining ingredients so you are ready to build your wrap.
5) In a tortilla, add 1/3 of the spinach, carrots, chicken strips and about 1 Tbls of the sweet chili sauce.
Below are the ingredients used in this recipe. The sweet chili sauce and crackers can be found at Home Plus, the tortillas are at Costco in the freezer section and the remaining ingredients can be found at your local mart or Home Plus.
For 1 Serving (1 Wrap): 462 Calories, 15.2 g Fat, 4.8 g Saturated Fat, 84 mg Cholesterol, 740.8 mg Sodium, 50.2 g Carbohydrates, 4 g Fiber, 10 g Sugars, 28 g Protein.