One-bite Thai flavor bomb salad wraps (miang kham)

For the sauce, combine shredded coconut, chopped roasted peanuts, minced shallots, minced ginger, the zest and juice of one lime, a fairly large amount of brown sugar, fish sauce and a big splash of cold water; stir.

Bring to a simmer over medium-high heat, stirring; reduce to medium and cook until thickened and reduced by about half.

Turn off the heat and cool to room temperature.

Peel the ginger by scraping with a spoon; cut into eighth-inch slices, then strips, then an eighth-inch dice.

Cut cooked chicken into quarter-inch strips and then a quarter-inch dice.

Toast unsweetened coconut flakes in a dry pan until fairly brown.

Arrange the chicken, toasted coconut, roasted peanuts, Thai basil, diced ginger, diced shallots, sliced Thai bird chilies, lime pieces and spinach leaves on a tray, with small spoons for anything not to be handled.

On a spinach leaf place a little chicken, a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one slice of lime, one piece of chili and one or two pieces each of shallot and ginger; top with about a teaspoon of sauce, roll up and eat in one bite.

Variation: assemble the wraps ahead, plate them and serve the sauce in the center.