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Vietnamese Burrito

  • 10servings

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E
MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 26 ounces skinned, boneless chicken breasts

  2. 5 tablespoons soy sauce

  3. 2 tablespoons hoisin sauce

  4. 2 tablespoons honey

  5. 1 tablespoon sugar

  6. 4 cloves garlic , minced

  7. 2 stalks lemongrass, minced

  8. 1/2 cup soybean oil

  9. 1 tablespoon sesame seed oil

  10. Fresh black pepper

  11. 10 large rice paper wrappers

  12. 1 package rice noodles , soaked in warm water until softened and drained

  13. 1 head romaine lettuce , cut into 3/4-inch lengths

  14. 1 cucumber, peeled, seeded and cut into thin strips

  15. 1/2 cup pickled daikon, chopped

  16. 3 carrots, peeled and sliced thinly

  17. 2 cups bean sprouts

  18. 1 bunch basil, cleaned and leaves picked

  19. 1 bunch mint , cleaned and leaves picked

  20. 1/2 bunch parsley, cleaned and leaves picked

  21. Dipping Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.

  2. Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling.

  3. Serve with dipping sauce.

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