These wraps are one of the best recipes to use during a small get together with family and friends as the fun of creating your own wrap draws everybody together. Though this chicken wrap recipe does require a few ingredients, they’re all simple and easy to find. People will love the combination of explosive flavors in this wrap. You can create a fun assembly line out of all the ingredients to allow everyone to make their own.

Makes 8 wraps

Ingredients
4 boneless, skinless chicken thighs
3/4 cup all purpose flour
3 tablespoons lemongrass finely minced
1 teaspoon salt
1/2 cup vegetable or canola oil
1 heaping cup of fresh mint Leaves washed and drained
1 heaping cup of fresh cilantro
1/2 large cucumber cut into 2-3 inch long sticks
8 large iceberg lettuce leaves
1/4 large red or white onion, thinly sliced
1 whole lime
For the Sauce
2 tablespoons water
2 tablespoons Javanese Sugar (Gula Jawa) (substitute with dark molasses)
2 1/2 tablespoons fish sauce
1 1/4 teaspoon lemongrass finely minced
8 cloves garlic finely minced
1/2 teaspoon Sriracha chili sauce
1/4 teaspoon ground red chili powder

Method

In a mixing bowl, place together the flour, lemongrass and salt; mix well. Little clumps will form; this is just the flour coating the lemongrass.
Rinse the chicken under cold water and shake excess water off but leave damp. Heat the oil in a non-stick skillet on medium high. Dredge each chicken in the flour mixture, making sure that both sides are coated thoroughly. Place the chicken carefully in the skillet and pan fry each side of chicken for 5 to 8 minutes, depending on how thick the chicken is. Chicken should come out golden brown and crisp on both sides. Drain chicken on a plate lined with paper towel. Set the chicken aside to cool down.
In a small bowl, microwave the water and Javanese sugar for 45 seconds until very warm. Mix thoroughly until a smooth paste forms. Add in the fish sauce, lemongrass, garlic, and both chilis. Set aside for serving.
Wash the lettuce, whole lime, mint and cilantro thoroughly and pat dry with a paper towel. Cut the lime down the middle so you have two half moons. Place on the flat side and slice thinly so you have more half moon shapes. From the thin slices, cut into three triangular wedges, following grain of lime.
Assemble the lettuce, mint, cilantro, onions and lime bits on a serving platter.
Chop the chicken into long strips (about 1/2 inch wide by 2 1/2 inches long) and arrange on serving plate. Serve everything together with the sauce and let guests assemble their own wraps.

Note: Javanese Sugar (Gula Jawa) has a very distinctive kind of sweetness that is difficult to mimic. If you can’t find it in your local Asian grocery store, try using molasses instead. You won’t get the exact same flavor, but it’ll come out in the same vicinity. Cayenne Pepper can be used instead of Asian red chili powder. In most Asian stores, pre-minced lemongrass is widely available. In the case it isn’t, simply use the long whole lemongrass stalk, washed thoroughly. Peel the outermost layer then carefully chop into thin slices. Once you have about the same amount of lemongrass slices as required in the recipes, just mince the slices finely.