1. Heat griddle at high heat, add oil then onions, toss-fry 20 seconds. Add in carrots, bamboo shoot and velvetized chicken.
2. Toss-fry until hot, then add in 1-1/4 C. Thai Wrap Sauce, Remove and keep warm.
3. Making wrap: Place ¾ C. of filling lengthwise on tortilla along with ½ C. shredded cabbage and 1 Tbsp. red bell peppers. Drizzle 1 Tbsp. of Thai wrap sauce on salad. Garnish with 1 Tbsp. green onions and wrap into a burrito.
4. Serve Thai Wrap with a wedge of lime and Thai basil as an option.

Marinating and Velvetizing meat with Starport Marinade Seasoning makes tenderer, juicier and more moist meat. -Oil-blanching, “Velvetizing” the meat in hot oil cooks all the surfaces simultaneously and seals the juice in maintaining high yield. -Velvetized meat is pre-cooked, which expedites re-cooking in seconds for quick “cook-to-order” turn around. It also retains velvety texture even microwave re-heat. -For oil free meals, marinated meat may be poached in hot water or steamed to create velvety texture.

1. To marinate: For 10 lbs. sliced or diced meat, dissolve 0.4 lb. (7/8 C.) Marinade Seasoning (Gluten Free Starport 356) with 1-1/4 C. water and 1 C. oil.
2. Mix well then add meat and marinate for 30 minutes or more. May be covered in a container and refrigerate overnight.
3. To velvetize: Oil blanch meat in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the meat pieces, remove and drain off oil. (Oil blanching seals the juice in the sliced meat surfaces and can be quickly reheated in the wok or griddle make cook-to-order fast.)
4. When cool, place in covered container and refrigerate, use as needed. Make batch daily.

1. Mix Hawaiian Sweet and Sour Sauce, General Kung Pao Sauce, smooth peanut butter and fish sauce in a pot and slowly bring to a boil in low heat.
2. Poured into a covered container, refrigerate and use as needed.
3. For 10 wraps use 1-1/4 C. of sauce to cook the filling. (2 Tbsp. per wrap)