Caramel Chicken Wraps with Asian Slaw – Delishar

Mission Foods wraps has been a staple in our family. I’ve used it to wrap taco beef, layer tex-mex casseroles, quesadilla, and our favourite Cheesy Enchiladas with Mole Sauce. The kids love to use it to wrap up cucumber sticks, lettuces, and shredded carrot. I’ve tried other brands of wraps but nothing came close to what Mission wraps had to offer. In the end, it was always Mission Foods wraps that won my heart and taste-buds over and again.

I started enjoying Mission’s product when I was dating my husband. He was the one who introduced it to me, when he made me guacamole from scratch (for the first and last time) and served it with tortilla chips. I was blown away by how tasty this healthier corn chips were. And when I was pregnant, I pretty much lived on their wraps. I’ll wrap myself a shredded chicken wrap with loads of mixed salad, then dress with balsamic vinaigrette, and pack that for lunch. Since then, I’ve tried almost all their products, from wraps, to chip, to naan, and none of them disappoint. 

Caramel Chicken Wrap 6

Usually, we will associate wraps with Mexican food, but there’s no limits to what you can do with the wraps! So it got me really excited, when I was approached to created an Asian inspired wrap using their new healthy Mission 6 Grain Wraps. Mission 6-Grain wrap contains a combination of six different grains which gives the wrap an all-rounded profile with a slight nutty taste that is not overpowering. The wrap features superfood combination of sunflower seeds, pumpkin seeds, oats, rye, linseeds and wholemeal brans. The Mission 6-Grain wrap is the wrap of choice for those seeking healthier alternatives to regular white bread or rice.

My first instinct was Thai, of course. Like a shrimp mango wrap, or Thai beef salad wrap. But on my list to try for the longest time was the Vietnamese Caramel Chicken. Didn’t take me long to convince myself to make this actual dish instead. Made some Vietnamese inspired slaw with refreshing mint to accompany. Because we always needed a bed of crunchy vegetable to lay the protein on. 🙂 

The girls took to the wraps instantly, and has been asking for it everyday now. They love picking on the seeds embedded on the wrap itself. I’ve been given them the wraps cut up into little pieces, instead of crackers. I can see why they like it. It’s tasty, the wraps are not dry, has a slightly chewy bread like texture, and I love that the seeds gives it a little more bite. I think this is going to be the family’s new favourite wrap.  

Caramel Chicken Wrap 1

Caramel Chicken Wraps with Asian Slaw

Delishar

Caramel Chicken

  • 350 g – 400g chicken fillet
  • 1 shallot diced
  • 2 garlic minced
  • 1 tbsp dark soy sauce
  • 1/4 cup sugar
  • 2 tbsp fish sauce
  • 2 tbsp of water
  • 1 tbsp lime juice
  • 2 tbsp oil divided

Asian Slaw

  • 1 tsp sriracha sauce or to taste
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • 4 tsp white sugar
  • 2 tsp rice vinegar
  • 1 1/2 tbsp lime juice
  • 1 1/2 tbsp fish sauce
  • 1 small carrot shredded
  • 3-4 cups napa cabbage thinly sliced
  • 3 tbsp fresh mint chopped
  • 1/4 red onion thinly sliced
  • black pepper to taste

To assemble

  • 2 to 4 Mission 6 Grain Wraps
  • Asian Slaw
  • Romaine lettuce
  • Cilantro
  • Lime wedge
  • Sriracha Sauce optional

Caramel Chicken

  • Heat pan, and add 1 tbsp oil.

  • Brown/sear chicken on both sides, then remove from pan.

  • Don’t worry that the chicken is not fully cooked, we will return to pan again.

  • Add the other 1 tbsp oil, and saute onion & garlic until fragrant.

  • Then add chicken back in the pan.

  • Add dark soy, sugar, water, and fish sauce.

  • Cook until sugar is melted, chicken cooked, and sauce reduced.

  • Remove from heat and stir in lime juice.

Asian Slaw

  • Mix sriracha, garlic, ginger, vinegar, fish sauce, lime juice, and sugar together.

  • Stir until sugar is dissolved.

  • In a bowl, add cabbage, carrot, onion, and mint.

  • Pour prepared dressing over, then toss to coat.

  • You can make this a day before and leave it to marinate in the chiller.

To assemble

  • Set wraps on a microwave safe plate, cover with kitchen towel and sprinkle some water on top.

  • This will keep it from drying out, and heating it makes it more pliable.

  • Heat on high on 10 seconds blast until warm, and soft.

  • Place lettuce on top, then Asian slaw, and top with caramel chicken.

  • Finish with caramel sauce or sriracha if desired.

  • Garnish with fresh cilantro, and serve with a wedge of lime.

Disclaimer: While this post was made possible by Mission Foods, all opinions are purely of my own.

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Thai Duck Confit with Asian Salad – Delishar

I had my first duck confit when I was on a date with the husband. Immediately after that dinner, I started researching on recipes to confit duck legs. I’m intrigued by how much work time was taken to confit duck legs, and the history behind duck confit.

Duck confit originated in France. Confit is the past participle of the French verb confire, or “to preserve”. Confit is also one of the oldest ways to preserve food. The process involves curing the meat in salt mixture for 24-36 hours. After which, the cured meat is cooked in it’s own rendered fat, low and slow. This results in a moist, tender, melt-in-mouth, flavourful meat. Once the meat has been confit, it can last for several months or years.

So with that, I adapted the confit technique and give it an Asian twist with *drumroll please!* Thai aromatic spices of course! I made everything on a budget from scratch, all the way to rendering the duck fat. I got about 2.5 cups (600ml) of liquid gold from 1 kg of duck fats. And the raw duck fat cost me only $2 as compared to a bottle of prepared duck fat for $20 for 700ml. I rendered about 3-4 kg of duck fat that day, and gave a couple jars of liquid gold away to friends. 

Don’t let the amount of time needed to confit the meat turn you off. Most of the time is inactive, and it’s just a game of waiting. Waiting for this delicious melt in the mouth experience with the most robust explosion of flavours! The wait was definitely worth it.

Duck confit Process

Asian Bok Choy Salad

Delishar

Prep Time 5 minutes

Total Time 10 minutes

Salad

  • 3 cups bok choy cut into 1 inch size
  • 1/2 cup shredded carrot
  • 2-3 tbsp scallions use white and green parts
  • 2 tbsp chopped cilantro
  • 20 Thai basil leaves
  • 1 navel orange supreme

Dressing

  • 1/4 cup navel orange juice about 1 orange
  • Juice of 1 lime
  • 1 tbsp fish sauce
  • 2-3 tsp honey
  • 1 tsp sriracha sauce
  • 1 tsp duck fat or olive oil
  • 1 tsp sesame oil
  • Mix ingredients for dressing together in a small bowl.

  • Add all the ingredients for salad in a large mixing bowl.

  • Pour dressing over salad and toss to combine.

Duck Confit 3

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Asian Meatball Curry (Whole30 & Paleo) – Delishar

As promised, I’ll still continue posting my Whole30 complaint recipes. Being the Asian girl that I am, I still can’t live without Asian food. Particularly hot and spicy Thai food. Since we can’t have rice during the 30 days, it doesn’t mean I can’t enjoy my curries right?

There are 2 ways to go about making the curry. If you are hard working enough, make it from scratch. If you are looking for a shortcut, then make sure you know how to read the label on the curry paste. I read EVERY SINGLE FREAKING curry paste that’s in the 3 supermarkets I frequent to make sure it is compliant. All but one contain sugar, and/or soybean oil, which are whole30 no-nos. 

Then I found Brahim’s chicken curry. Honestly, not the best tasting curry, but it’ll do. I had to doctor it up with some more dried spices. Next time, I’d add some lemongrass, onions, garlic, and ginger paste too. Looking at what I’m typing, I might as well make my own curry paste. Hmmm, perhaps I should! Then freeze them in batches. Recipe idea! heeeeeeeee

Of all the ways that I’ve made cauliflower rice, roasting it in the oven is my favourite method. Simply because it is a pretty hands off process, and it helps to dry the moisture of the cauliflower. This method yields fluffier texture that resembles rice grains. 

Do not skip the step of browning the potatoes. This gives the potatoes a little more of a crust which keeps it from breaking down into mush when cooking. It’s so much more delicious when you take the time to do a little more with the ingredients. Without further ado, here’s the recipe. 

Asian Meatball Curry (Whole30, Paleo)

Delishar

Serves 4-6

Meatballs

  • 500 g minced pork
  • 1 tbsp minced lemongrass
  • 3 cloves garlic minced
  • 2 tbsp chopped spring onions
  • 2 tbsp chopped cilantro
  • 1 tbsp grated ginger
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • White pepper to taste
  • 2 tsp sesame oil

Curry sauce

  • Compliant red curry paste I used Brahim’s chicken curry
  • Water as needed or coconut milk as needed, read your packaging

Potatoes

  • 2 russet potatoes cut into 1 inch pieces
  • 1 tbsp coconut oil

Cauliflower rice

  • 500 g cauliflower cut into florets
  • 1 tbsp coconut oil
  • Mix all the ingredients for meatballs together and form 1 inch balls.

  • Heat a pot on medium high, and add 1 tbsp coconut oil.

  • Add potatoes and cook until slightly brown.

  • Add curry paste into pot to cook until fragrant.

  • Then add water, stir, and bring to boil.

  • Drop meatballs into the curry, and bring back up to a boil. Do not stir or meatballs will break up!

  • Cover, reduce heat to medium, and allow to cook for 15-20 minutes until meatballs are cooked through and potatoes tender.

Cauliflower rice

  • Preheat oven to 200C.

  • Process cauliflower florets in food processor until you get rice like grains.

  • Lay out cauliflower rice on a large baking pan, and drizzle coconut oil over.

  • Bake for 12-15 minutes until slightly brown on the sides.

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Asian Chicken Salad (Whole30 / Paleo) – Delishar

Sorry for the lack of updates lately. I’ve been super busy with developing a whole lot of new recipes for Cookit, sponsors, and keeping myself busy with mother-ing too. I’m trying to get things sorted before we take our big long vacay. A much needed one to disconnect from the cyber world and truly bond as a family and with nature. I can’t wait to wake up to the smell of bacon, fresh coffee, play badminton with the girls at the back yard, fish off the pier, spend time with my nieces & in-laws, and so much more. 

My girls are counting down the days to our trip. This time round, we are going to camp outdoors. I hope I don’t get eaten alive by mozzies. I’m also going to try to eat clean while we are there. Of course, we will have cheat days for skillets, onion strings, and malt milk shake. I’m excited to go grocery shopping and see what whole30/paleo approved produce I can find.

I made this whole30 compliant recipe for lunch last week. It was great because it keeps well chilled and taste good chilled too! Definitely a good recipe to beat the scorching Singapore heat. The flavours develops and marries as it sits in the fridge. You can skip the chicken and serve it as a side dish as well. Chop up some broccoli into tiny pieces and add to the as well. I’m certain you are going to enjoy this recipe. 

Bring a pot of water to boil, season with salt, then boil chicken for about 8 minutes. Drain and shred with 2 forks. 

Prep all the vegetables and place it in a mixing bowl. Mix all the ingredients of the dressing in a small bowl.

Add sesame seeds, shredded chicken, and pour in dressing. Toss to coat. You can serve immediately or chill it and let the flavours developed.

Asian Chicken Salad

Delishar

  • 1 chicken breast
  • 150 white cabbage shredded
  • 100 g purple cabbage shredded
  • 80 g carrot shredded
  • 2 tsp sesame seeds
  • 2 tbsp chopped spring onions
  • 2 tbsp chopped cilantro

Dressing

  • 1 tbsp coconut aminos or soy sauce if not whole30
  • 2 tsp fish sauce
  • 1 tsp rice vinegar I like Mizkan brand
  • 2 tbsp orange juice freshly squeeze
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • Salt & Black pepper to taste
  • Mix all the ingredients for dressing in a bowl.

  • Bring a pot of water to boil, season with salt, and cook chicken. About 8 minutes.

  • Shred chicken with 2 forks.

  • In a bowl, add chicken, carrot, cabbages, sesame seed, spring onions, cilantro, and pour dressing over.

  • Toss to coat and serve.

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