Best Thai Peanut Chicken Salad Wraps Recipes

THAI PEANUT CHICKEN LETTUCE WRAPS

Thai Peanut Chicken Lettuce Wraps image

These Thai Peanut Chicken Lettuce Wraps are quick, easy, and healthy! Full of veggies: onion, carrot, and red pepper, ground chicken or turkey, and the most delicious homemade easy peanut sauce!

Provided by Jennifer Debth

Categories Main

Time 25m

Number Of Ingredients 11

Ingredients

1/2 yellow onion (diced)
1/2 cup diced carrot
1/2 cup diced red bell pepper
1 teaspoon coconut oil
1 pound extra lean ground chicken or turkey
1 tablespoon soy sauce (use gluten free variety if you're gluten free)
1/2 cup peanut sauce (plus more for drizzling)
1 tablespoon lime juice
Bibb or butter lettuce (to make the cups)
Green onions (for topping)
Sesame Seeds (for topping)

Steps:

Heat a large nonstick skillet over medium heat.
Once hot, spray with cooking spray.
Stir in onion, carrot, and red bell pepper.
Cook, stirring regularly, for 5 minutes.
Add in coconut oil, ground chicken, and soy sauce.
Cook, breaking it up as you go, until the meat is cooked and no longer pink.
Stir in peanut sauce and lime juice.
Taste and re-season with salt or other spices, if necessary.
Scoop the filling into bibb or butter lettuce and top with green onions and sesame seeds.
Enjoy!

Nutrition Facts : Calories 334 kcal, Carbohydrate 8 g, Protein 26 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 342 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

Ingredients

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

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 SALAD WRAPS

Thai Peanut Chicken Salad Wraps image

Try using sautéed chicken breast meat, it's so much tastier than poached, (Recipe #226050 came with this recipe), from Cook's Country magazine, June/July 2007. We didn't use the cilantro because I hate the stuff.

Provided by Chef PotPie

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/4 cup fresh cilantro, chopped
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons fresh ginger, grated fine
1 red bell pepper, seeded and sliced thin
1 -2 jalapeno chile, seeded and minced
5 cups cooked chicken breasts, shredded
6 flour tortillas
salt and pepper, to taste

Steps:

In a large bowl, combine all ingredients except chicken and tortillas.
Add chicken and toss until coated.
Season with salt and pepper.
Serve wrapped in tortillas, or cover and refrigerate for up to two days.

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