Thai Crispy Chicken Wrap

INGREDIENTS
For the crispy chicken :
500 Gr. of Chicken Thighs cut in bite size pieces
1 Cup Panko
2 Eggs
1/4 cup Milk
Salt & Pepper to taste and 1/2 teaspoon Red Pepper flakes
3 Tablespoons Vegetable oil.
Use two small bowls ; one for the egg and milk mixture and the second one for the Panko.
Start by preparing the egg mixture – In a small bowl, stir in the milk, two beaten eggs, salt, pepper & chilli flakes.
Cover each chicken piece in Panko. Place them on a plate until you complete the dipping process.
Heat a frying pan, until very hot and add the oil. When the oil starts to smoke, add the chicken pieces and reduce the heat to medium. Fry until all the pieces are brown and very crispy. I heat the pan and then cook the chicken at medium heat. You want the chicken to cook before it becomes too dark or crispy.
Keep the remaining eggs preparation and in a small pan, with a dash of vegetable oil, scoop half the remaining eggs and fry them until crispy on both sides. You should have enough eggs to make two small omelettes. You will end up with 2 small and thin omelettes which you can slice in pieces, part of the garnish for your wraps.

For the Wrap garnish :
1 Cup of Red or Green Cabbage
1 Carrot thinly sliced or as per above, cut in juliennes or sticks
1/2 Cucumber cut in thin slices. I clean and remove the seeds before cutting
1 Scallion thinly sliced – You can also use a onion, thinly sliced as well
1 Tomato thinly sliced
1/4 Cup cilantro
6 Large tortilla.

For the Sauce :
3 Tablespoons Honey
1/4 cup Peanut Butter
1/4 cup Soy Sauce
1 Tablespoon Sesame oil
1 Garlic clove finely grated
1 tablespoon finely grated ginger

Grate the ginger and garlic over a small bowl. Stir in the peanut butter and mix. Add the soy sauce gradually whilst mixing. This will give you a thick paste, you can then add the sesame oil and the liquid honey.

First, fry the chicken and keep aside on paper towel, so it has time to rest.
Cook the remaining egg preparation until very crispy and brown. Set aside.
Prepare all your vegetables in different bowls.
Prepare the vinaigrette my mixing the ginger, garlic, peanut butter, soy sauce, sesame oil and honey as we above.

To assemble the Wrap :
Using the same pan as the chicken, toast each tortilla until crispy and brown on both sides.
Pour the equivalent of 2 tablespoons of sauce in the middle of each tortilla.
Add the cucumber slices lined up – then the carrot, cilantro and finish with the pieces of chicken which, depending on the size, you can slice in bite size pieces or simply line them up vertically.
Fold 1/3 of the tortilla from the bottom – Then fold the left side over the salad mixture and finish with the right side. Roll them up and cut them in half.
I prefer mine at room temperature as it is also a lot easier to roll up.