Thai (Wrap) Sandwich - cooking recipe

Ingredients

FOR SANDWICH
4 (10 inch) Sandwich wraps or (10 inch) flour tortillas
SALAD or SANDWICH FILLER
1 1/2 cups boneless cooked chicken breasts, chopped in bite-size pieces
3 -4 cups shredded cabbage
1 cup carrot, shredded
1/2 cup green onion, sliced
1/2 cup red bell pepper, diced
1/2 cup celery, chopped
1/4 cup cilantro
3/4 cup sliced almonds
2 tablespoons butter
2 (3 ounce) packages Top Ramen noodles, noodles only, broken in bite-size pieces
3 tablespoons sesame seeds
1 1/2 teaspoons sesame oil
1/2 cup peanut oil or 1/2 cup vegetable oil
4 tablespoons granulated sugar, adjust to taste
1/2 cup rice wine vinegar
2 tablespoons soy sauce
1 -2 teaspoon sambal oelek, adjust to taste (garlic chili sauce)
2 1/2 tablespoons candied ginger, minced

Preparation

SAUCE:
In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; saute until lightly brown, approximately 2 minutes, stirring constantly. Remove and set aside.
To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
Remove from heat and cool slightly; add chicken.
SALAD:
In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
Pour dressing over vegetables and toss.
Garnish with noodle mixture and cilantro; serve immediately.
WRAP:
Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
Garnish each wrap with noodle mixture and cilantro.
Fold each end toward center and roll.
Serve immediately.