1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
2 tablespoons mirin
2 tablespoons vinegar (apple cider)2 teaspoons soysauce
Mix all ingredients together to combine. Set aside.
1 teaspoon Olive Oil
1 clove Garlic, minced
1 teaspoon Ginger, peeled and minced
1 teaspoon Red Pepper Flakes
1/2 cup Tamarind Juice
1/2 cup Hoisin Sauce
Heat oil and saute garlic, ginger and red pepper flakes, being careful not to burn the garlic. Remove from heat, add tamarind juice and hoisin sauce. Stir and cool.
Transfer to a sauce dispenser and set aside. This glaze can keep for a week inside the refrigerator.
I peeled and sliced raw papaya and carrots into even sized matchstick pieces. Tossed it in some of the dressing.
Lay one crepe, put salad greens on the bottom, layer the papaya and carrots. Top with grilled chicken. Roll crepe carefully and drizzle with the hoisin-tamarind glaze.