Asian Spinach Wrap

I decided to make Asian wrap dishes that are sold in the stalls of food stores. All these items are presented very beautifully to create a pleasant sight to the eyes of consumers. However, because of my nature of loving to cook, I usually decide to prepare this dish for myself.  Costco has many wraps in their cooler, and they all look fantastic. I avoided some of the wraps that have butter, cheese, and ham. Costco Asian wraps most caught my attention. When I read the nutritional facts and the other contents, I noticed that I could accomplish this dish at home and use a peanut dressing. I immediately bought a few items related to this dish. I wanted to buy the spinach wrap that would have made this wrap recipe easy, but Costco did not sell the spinach wrap. So, I have to make the wrap at home first. I hope this recipe will be the dish that one can be very proud to serve to guests or bring to a potluck.

Ingredients:
Spinach wrap ingredients:
2 cups all-purpose flour
2 cups fresh spinach
1 tsp baking powder
1/2 tsp salt
4 oz. coconut oil or vegetable shortening
For the wrap:
2 cups roasted chicken, shredded
1 avocado, cut into thick strips
1 carrot, julienned
1 cup cabbage, shredded
1/2 English cucumber, sliced in thin lenghtwise
1 cup bean sprouts
A few red leaf lettuce leaves, chives, basil, mints, and cilantro
Ramen noodles (Use ½ of 3 oz. package)
Peanut dressing:
1/2 cup peanut butter
1/2 cup water
2 tbs hoisin sauce
2 tbs soy sauce
1 tsp sugar
1/2 tsp curry powder
3 tbs red wine vinegar
1 garlic clove, minced
1/4 cup finely chopped onions

Oil for stir-frying

Directions:
To make wrappers:
Blanch spinach in boiling water and drain.
Combine flour, salt, and baking powder.
Add spinach in food processor and pulse a few times. In stand mixer add flour mixture coconut oil and chopped spinach. Process and add 1/4 cup of water to the dough. Process until dough comes together.

Sprinkle countertop lightly with flour. Remove dough from the machine and knead until smooth. Cover and let rest while you are making peanut sauce.

When the dough is relaxed, divide dough into 6 portions. Use a rolling pin to roll dough out into an 6 inch in diameter circle.

 Heat a cast-iron skillet  and place the dough onto the pan. Pan fry the dough on medium heat until a bubble starts on one side. Flip the dough and cook the other side. Stack them together so the heat can keep them soft.

To make peanut sauce:
In a sauté pan, heat 1 tbs coconut oil. Add garlic and onions and cook until fragrant on low heat. Add curry powder and stir for 2 minutes. Add the rest of the peanut dressing. Cook and stir until smooth. Adjust seasoning again with soy sauce.
 Bring a small pot of water to boil. Add Ramen noodles and cook for 1 minute. Drain.
In a saucepan, add 1/2 cup of peanut oil and fry the Ramen noodles until crispy.

 Remove and place on a paper towel to absorb the oil (you can buy crispy noodles that are sold in grocery stores to avoid this step).

In a mixing bowl, combine all the filling ingredients, except the red lettuce, avocado,  cucumber and herbs. Add half of the peanut dressing. Mix well.

To assemble the wrap:
Place each of the spinach wraps on a clean Counter Top or large plate. Add 1 tbsp of peanut sauce to cover the  wrap

 Start with lettuce, two  avocado, cucumber, crispy noodles herbs and 1/4 cup of filling for each of the wraps. Roll each wrap up as a log.

 Cut each of them in half to easily hold or whatever is comfortable for you. Serve with extra peanut sauce on the side. Sprinkle with chili flakes.