Thai Chicken Wrap, Large Family Recipe (10 servings)

2 pounds chicken strips, frozen, fully-cooked

1 teaspoon vegetable oil

1/2 teaspoon garlic, fresh, ready-to-use, minced
2 1/2 teaspoons fresh whole ginger

1/2 pound whole green beans, fresh
1/2 pound fresh cucumbers

4 oz. fresh green onions

4 oz. green cabbage, fresh, whole
4 oz. fresh whole carrots

1/4 bunch fresh cilantro

1/2 bunch fresh basil

1 sprig fresh mint

1 1/2 fresh limes

1 tea. sesame seeds

1 tea. Thai chili sauce

10 tortillas, 8 inch

Thaw chicken strips in refrigerator.

Preheat convection oven to 375°F.

Heat chicken until internal temperature reaches 165°F or higher.

Place oil in large sauté pan or skillet. Set aside garlic.

Rinse ginger under cool running water, peel and grate ginger.

Heat oil in pan or skillet; sauté garlic and ginger until lightly brown. Add water to pan.

Rinse green beans, cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint under cool running water.

Trim green beans, cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint.

Chop green beans.

Add green beans to pan with water, garlic, and ginger. Let simmer for 20 minutes. Drain.

Add beans to heated chicken and stir for one minute.

Thinly slice cucumbers.

Chop green onions.

Shred cabbage.

Shred carrots.

Chop cilantro.

Chop basil.

Chop mint.

Toss together cucumbers, cabbage, green onions, carrots, cilantro, basil, and mint in large bowl.

Cut in half and squeeze limes.

Combine chicken and bean mixture with vegetables. Add lime juice, sesame seeds, and chili sauce. Mix well.

Warm tortillas 20 minutes before start of assembly.

Set up production line for assembly of wraps.

Lay tortillas on flat surface to assemble.

Place ¾ cup of Thai chicken mixture in center of each tortilla. Wrap tortilla burrito style. Place in refrigerator and serve within 2 hours after removing from refrigerator.