THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
THAI PEANUT CHICKEN WRAP
These quick and easy wraps are full of flavor and served with a peanut sauce.
Provided by Land O'Lakes
Categories Peanut Chicken Chicken Savory Cooking Wrap Sandwich and Wrap Main Course Meat, poultry, and seafood Nut
Yield 4 wraps
Number Of Ingredients 15
Steps:
- Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.
- Melt 2 tablespoons butter in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender. Remove from pan; set aside.
- Melt remaining 2 tablespoons butter in same skillet until sizzling; add garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat.
- Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts and cilantro. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.
Nutrition Facts : Calories 690 calories, Fat 30 grams, SaturatedFat grams, Transfat grams, Cholesterol 75 milligrams, Sodium 2060 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Sugar grams, Protein 38 grams
ASIAN CHICKEN WRAPS
Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
- Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
- Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
- To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
- To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
- Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.
Nutrition Facts : TransFat 1 g, ServingSize 1 of 4, Calories 586 kcal, Carbohydrate 47 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 73 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 18 g
THAI CHICKEN WRAPS
Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
THAI CHICKEN WRAPS
Steps:
- In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
- In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe.
- Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe.
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