You are here: Home » Recipes » Thak Chicken Roll-ups, Lychee Salsa Thak Chicken Roll-ups, Lychee Salsa Yield servings PrintEmail Ingredients Thai Marinade1 cup Peanut Oil4 teaspoons Garlic, Chopped1/4 cup Cilantro, Chopped2 teaspoons Fish Sauce1/4 cup Red Chili Paste2 teaspoons Ground Cumin2 teaspoons Ground Turmeric4 -- Chicken Breasts, each sliced into 4 piecesLychee Salsa1 can (20 oz) Lychees, Drained and Chopped1/4 cup Cucumbers, Peeled and Chopped1/2 teaspoon Cilantro, Chopped1/2 teaspoon Thai Basil, Chopped1/4 teaspoon Scallions, Chopped2 tablespoons Shredded Carrots2 teaspoons Peanut Oil1 teaspoon Red Chili Paste1 teaspoon Lime JuiceCoconut Rice1/2 can (7 oz) Coconut Milk1/4 cup Chicken Stock1/2 cup water1/2 teaspoon Salt1/2 cup Uncooked White Rice1 1/2 cups Mung Bean Sprouts1 tablespoon Sweet Black Bean Sauce (also called Thai Soy Sauce)4 -- warmed Burrito White Tortilla Shell Instructions For the Thai Marinade combine the ingredients, except the chicken, in a shallow dish and stir thoroughly. Add the chicken slices to the marinade, covering each piece. Marinade for 30 minutes. Preheat the oven to 375 degrees. After marinating, set the chicken slices in a 9X12 glass dish, lined with foil. Top the chicken slices with the remaining marinade. Bake in the oven for 15 minutes. For the Lychee Salsa, combine and toss all salsa ingredients. Refrigerate until ready to serve. For the Coconut Rice, add the Coconut Milk, Chicken Stock, Water, and Salt to an 8 quart pot. Bring to a boil and add the rice. Simmer covered for 20 minutes, stirring occasionally. Remove from heat and let stand for 5 minutes. In a small bowl, toss the Mung Bean Sprouts and Sweet Black Bean Sauce. To assemble burrito, lay flat 1 warmed burrito shell and spread 1/4 cup of the cooked rice on one side. Top the rice with 4 slices of chicken and add 1/4 of the Bean Sprout mixture. Fold and close the burrito. Repeat for 3 more burritos. Top each of the burritos with Lychee Salsa and Enjoy!