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Thai Chicken Salad Wraps

  • Yield: 2 to 3 servings


  • 2 skinless boneless chicken breasts
  • 1 medium chopped red onion
  • 3 green onions, chopped
  • 2 tablespoons minced ginger
  • 4 tablespoons chopped cilantro
  • 1 tablespoon toasted sesame seeds
  • Thai Vinaigrette
  • 4 to 6 romaine leaves, washed, dried and chilled


  • Poach, grill or sauté the chicken and cut into strips or shred. Combine the chicken with the red onion, green onions, ginger, and sesame seeds. Toss with Thai vinaigrette and sprinkle with toasted sesame seeds. Wrap the salad between two romaine leaves and eat as a "sandwich."