Jefe & Molly’s River Wraps

We love to wander off into the wilderness for adventure, and whitewater rafting is one of those fun activities we are crazy enough to do. Our longtime family friend Jeff Krizman (Jefe del Norte to some who know him well) is one who of those people who excel at just about anything in the great out of doors, from river guiding and commercial fishing to snowboarding in the wilds of Alaska and, most recently, piloting airplanes. We feel fortunate whenever he can join us on one of our excursions. Not only are his river skills a benefit to any rafting trip, but he is also an absolute blast to be around. Always sharing exhilarating and often hilarious stories about his own adventures, he’s one entertaining fellow. What we didn’t know until recently is that he is also a really great cook! 

Normally, I do all of the food prep for our trips, but on this last occasion, he and his girlfriend, Molly Shannon, offered to provide the river lunches for the trip. I almost declined, rather liking to be in charge of the kitchen, but, luckily, they repeated the offer and were we ever glad they did! They brought two delicious versions of chicken wraps: pesto chicken with sun-dried tomatoes and arugula, and these tasty Chinese chicken salad wraps. This was a gourmet dining experience – river-style! We are hooked on these … great for at home, on the road, or on the river. Serve ’em with an ice-cold beer and it doesn’t get any better.

Jeff says that they’ve tried different dressings, but that the Kewpie Deep Roasted Sesame Dressing is the biggest crowd pleaser! Molly likes peanut sauce and I do too, so since I couldn’t get the Kewpie in time for this posting, I made my own spicy peanut sauce when I made them at home and it is really yummy in these wraps. Whether you’re planning a fancy luncheon or dining on the river, your crowd will be fans of these river wraps!

Jefe & Molly’s River Wraps

Ingredients

  • 2-3 boneless skinless chicken breasts, grilled and shredded
  • 2-3 cups shredded coleslaw mix
  • 1 cup thinly sliced red cabbage
  • 1/2 red or orange bell pepper diced
  • 1 cup cilantro leaves loosely packed
  • 2 green onions thinly sliced
  • 1 mango or 2 kiwis diced
  • sliced celery *optional
  • toasted slivered almonds *optional
  • 6 flour tortillas
  • Kewpie Deep Roasted Sesame Dressing or recipe Spicy Asian Peanut Sauce (recipe below)

Spicy Asian Peanut Sauce for River Wraps

  • 3 tablespoons creamy peanut butter
  • 2 teaspoon brown sugar
  • ½ teaspoon chili powder
  • 1 garlic clove minced
  • 1 teaspoon fresh grated ginger root
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons fresh-squeezed lime juice
  • 2 tablespoon toasted sesame oil
  • 3 tablespoons water

Instructions

Chinese Chicken Salad River Wraps

  • In a large bowl, (or a baggie if you’re on the river) mix cabbage, red cabbage, red pepper, cilantro, and green onion.
    Add chicken and fruit and place mixture in the center of the flour tortillas.
    Drizzle dressing over filling and roll tightly into a wrap. If you like, the addition of sliced celery and slivered almonds gives some extra crunch!

Spicy Asian Peanut Sauce for River Wraps

  • Place peanut butter in a jar with a tight-fitting lid.
    Stir in brown sugar, garlic, ginger, chili powder, and blend with a fork until all is integrated and makes a smooth paste.
    Whisk in lime juice, soy sauce, and sesame oil. Stir until well blended. Whisk in water to make a thick, yet pourable sauce.
Bring all the fixings in baggies for river dining!
Jefe and Molly at the North Fork Clearwater, Idaho

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