Vietnamese Burritos

I have to admit, one of the really exciting things about being with Ethan is his mom's cooking. She is one of the most adventurous cooks I have ever known. Now hold up, my mom + grandma still tie as the best cook (love you!). No contest there. But you see, Diana is a skilled cook too who is never afraid of trying something new and out of the traditional "American comfort zone".  One of my first meals at her table was homemade sushi. 

She goes to all the right markets to buy the right sort of ingredients.  She reads every kind of cookbook, magazine, and online article out there to prepare the food in the correct way. And when all else fails, she just gets an idea and she goes for it. Diana is truly a forever student of the kitchen and she inspires me at every meal I get to take in.

A classic of hers is Vietnamese Burritos. This meal has turned into one of me and Ethan's all time favorites, and it's sure to be a party hit with any of your friends. I came home after a long day of work last week to find Ethan prepping these bad boys, and all I can say is that this man knows me so well! These burritos take some thought and planning, but will always be worth the effort. 

INGREDIENTS:

Chicken Filling

• 4 chicken breasts
• 5 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1/2 tablespoon sugar
• 4 garlic cloves, minced
• 1 tablespoon sesame oil
• Pinch of pepper

Wrapping Mixture

• At least 10 rice paper wrappers
• 1/2 package rice noodles, soaked in warm water until soft then drain 
• 1 head romaine lettuce, chopped into thin strips
• 1 cucumber, peeled and sliced thinly
• 2 cups bean sprouts (some groceries stores won't sell these, it's ok without them)
• Basil
• Mint
• 1/2 bunch parsley 

Dipping sauce options

• You can follow the directions listed below after the directions*
• Or you can mix equal parts siracha and hoisin sauce for an easy but equally delicious alternative 

DIRECTIONS

1. Wash chicken, pat dry. Combine all the ingredients together for the chicken filling in a bowl, mix well and cover. Marinate for at least one hour. Then, preheat a grill or skillet. Cook the chicken until golden brown and cooked through. 

2. Soak the wrappers one at a time in warm water until soften. Usually each guest soaks their own, they soften up really fast. 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 and completely. Press to seal. Keep repeating until full or the ingredients are gone.

*Dipping sauce

• 2 garlic closes, crushed
• 2 tsp dried chili peppers
• 3 tablespoons sugar
• 1 whole lime or lemon, juiced 
• 5 tablespoons white vinegar 
• 5 tablespoons fish sauce
• 1/4 cup coconut juice 

Eat well! Be well! And subscribe below to never miss a beat :)