How To make Thai Chicken Wraps
SAUCE:
1 cup sour cream
1/3 cup milk
2 tablespoons crunchy peanut butter
1 teaspoon sesame oil
CHICKEN FILLING:
1 tablespoon vegetable oil
1 pound chicken breasts
boneless, skinless :
1" pieces 1 teaspoon fresh ginger root minced
3 cups cabbage :
shredded
1 1/2 cups carrots julienned
1/2 cup red pepper :
chopped fine
1/4 cup green onion -- julienned
2/3 cup crunchy peanut butter
1/2 cup water
1/4 cup flaked coconut
1 tablespoon curry powder
1 tablespoon sesame oil
2 1/2 cups cooked white rice
6 flour tortillas (10 inch)
1. In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time. 2. In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger. Cook over medium-high heat until chicken is no longer pink (7 to 9 minutes). Add cabbage, carrots, red pepper and onion; continue cooking until vegetables are crisply tender (5 to 7 minutes). 3. Meanwhile, in 1 quart saucepan, combine peanut butter, water, coconut, curry powder and oil. Cook over medium-high heat until mixture is heated through (5 to 7 minutes). Remove from heat. Add rice; mix well. 4. At serving time, place 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center of filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate. 5. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Serve wrap immediately with sauce. Makes 6 sandwiches. Each sandwich: 730 cal; 38g fat). Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes. Lynn's notes: Made this 7-10-97. The recipe didn't say what to do with the peanut butter/coconut/rice mixture, so I mixed it in with the vegetable/chicken mixture. I made the filling and sauce early in the day and assembled the wraps at dinnertime. I felt that 2/3 c. of peanut butter was a bit much in the filling. Half of that would have been better. This was a delicious recipe but could have used a couple of diced hot peppers in it. This was not a quick recipe, but it was a good one!
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Thai Chicken Lettuce Wraps
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This recipe:
Thai Lettuce Wraps with Peanut Sauce
Prep: 20-30 min
Active Cook Time: 15 minutes
Serves 4-6
Chicken Filling:
16oz ground chicken
4 scallions chopped – whites and greens divided (greens set aside)
3 cloves garlic – crushed
1 tsp ginger – grated
1.5 tbs olive oil
Pinch of salt and pepper
¼ tsp Thai chili pepper or 1tsp sriracha
1tsp Thai basil – minced (regular basil will also work)
Sauce for Chicken:
1 tbs honey
1 tbs sesame oil
1 tsp fish sauce
1/3 cup low sodium tamari
½ Lime – juiced
Veggies:
1 Head Butter Lettuce – washed
¼ cup finely chopped cilantro
Optional (choose 2-3 if simplifying):
1 carrot – julienned
½ small daikon – julienned
½ red bell pepper – thinly sliced
¾ cup thinly sliced red cabbage
½ English cucumber – seeded and diced
1 serrano pepper – seeded and thinly sliced
4 stems of scallion greens – thinly sliced
Peanut Sauce:
2 Tbs peanut butter
1tsp sriracha
1 Tbs honey
½ lime -juiced
2 Tbs rice vinegar
2 Tbs tamari
Pinch of sea salt (1/4 tsp)
Optional garnishes:
cooked vermicelli rice noodles
crushed chili peanuts
Thai Basil leaves
Lime wedges
Method:
Prep and chop all the raw vegetables, cover and refrigerate until ready to use.
If using, cook vermicelli noodles according to package directions and set aside.
Make the peanut sauce: combine all ingredients in a small bowl and stir until the consistency is thin and smooth. Refrigerate until ready to use.
In a small bowl, mix all ingredients for the chicken sauce and set aside.
Set a large, non-stick sauté pan on medium heat and add ½ tbs olive oil. Add scallion whites and sauté until fragrant. Add garlic and ginger and sauté 1-2 minutes until fragrant. Push garlic, ginger and onions aside and add 1 Tbs olive oil to the empty portion of the pan. Add the ground chicken and break it up with the side of a wooden cooking spoon. Cook chicken until it starts to change color and loses pink. Once the chicken has started to cook, stir all ingredients together to incorporate and turn the heat up to medium high. Add the Thai chili pepper or sriracha and the Thai basil and stir to combine. Add the chicken sauce and sauté until sauce begins to thicken. Once sauce has reduced by half and chicken is fully cooked, turn off the heat and transfer to a serving bowl.
Arrange all the cold vegetables on a platter along with the lettuce leaves. Serve with the chicken, noodles and peanut sauce on the side. Garnish with crushed chili peanuts and lime wedges. Let everyone make their own lettuce wraps adding whatever ingredients they choose! Enjoy.
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How to Make Sweet Thai Chicken Wraps | Scrumptious Peanut Sauce
These Thai chicken wraps with peanut sauce are exactly the sort of recipe I love for summer nights when I’d rather be on our porch than in front of my stove. They don’t require turning on the oven, are easy to transport, and come together in a less than 30 minutes.
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Thai Chicken Wraps with Peanut Sauce:
1 Tbsp. Coconut Oil
5 chicken breasts - cut into strips
1 tsp. Garlic
1 tsp. Pepper
1 tsp grated Ginger
1 medium Onion sliced
1 package (4 cups) Broccoli Slaw
In large skillet cook chicken in oil with garlic and pepper.
Add ginger, onion, and broccoli slaw to skillet.
Cook and stir 5 mins.
Peanut Sauce:
In small sauce pan combine:
1/4 cup Sugar
1/4 cup creamy Peanut Butter
3 Tbsp. Soy Sauce
3 Tbsp Water
3 Tbsp Oil
1 tsp minced Garlic
Serve with warm tortillas, rice and peanut sauce.
Thai Chicken Peanut Lettuce Wraps
Don’t you love food you can eat with your hands! These Thai Chicken Peanut Lettuce Wraps are topped with the most delicious spicy peanut sauce, inspired by a taco I had in Asheville, NC
.
6 Freestyle Points • 252 Calories (for 2)
PRINT:
Thai Chicken Tortilla Wraps | Sanjeev Kapoor Khazana
Thai flavoured chicken stuffed in Mexican tortilla wraps.
Thai Chicken Lettuce Wraps
Tasty Thai Chicken Wraps With Fresh Veggies | Rockin Robin Cooks
Thai Chicken Wraps are healthy, Paleo and gluten free. This healthy recipe cooks up fast and easy. This is one tasty dish with the cashew butter sauce that has a delicous thai inspired flavor to it.
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Paleo Wraps
Tools I used in this video:
Cast Iron Grill Pan
Grill Pan
Global 8 inch Chef Knife
12 inch stainless steel fry pan
This recipe has a delicious Thai inspired cashew sauce with fresh ginger, and lime juice. Honey gives it some sweetness while the sriracha sauce lends a little heat.
The grilled up veggies get a little caramelized for great flavor and the paleo wrap lends a bit of sweetness. Hope you enjoy it as much as I do.
Thai Chicken Wraps Recipe
Sauce Ingredients:
½ cup cashew butter
1 Tbsp. coconut aminos
1 Tbsp. lime juice
1 Tbsp. ginger, peeled and minced
⅓ cup water or desired consistency
1 tsp. Honey
½ tsp. Sesame oil
Garlic powder
Sriracha sauce to taste
Directions:
Add the above ingredients except the water to a bowl and mix to combine. Add water depending on the consistency you like.
Chicken Filling Ingredients:
Paleo Coconut Wraps
2 boneless skinless chicken breasts
1 large sweet potato, pricked, cooked in microwave for 3 to 4 minutes. Peeled and cut into chunks
3 cups broccoli florets
2 zucchini, sliced
2 - 3 Tbsp. olive oil
⅓ yellow onion, chipped
2 grated carrots
Garlic powder
Salt
Directions:
Preheat a grill pan over medium high heat and then add the chicken breast to it. Season each piece with salt and garlic powder. You will cook these for 4 to 5 minutes before turning them over.
Once you flip over the chicken, season the second side with more salt and garlic powder. While they are cooking, let’s start the veggies.
In a frying pan over medium heat, add a couple of tablespoons of olive oil to the pan. Then add the broccoli, zucchini, and the onion. Season with a little salt and garlic powder. After about 3 minutes add in the carrots and stir.
Check the chicken to see how it’s doing. Cut into it to see if all the pink is gone. If it’s done, remove the chicken to a clean plate. Let it cool for 5 minutes and then cut into 1 inch chunks.
Back to the veggies. After about 6 to 8 minutes or the veggies are tender but still a little crunch to them, add the chicken pieces back to the pan. Stir and then add the cut up and already cooked sweet potatoes to reheat them and make sure everything is hot.
After 2 to 3 minutes of cooking and making sure all the ingredients are heated through, it’s time to serve these up.
Take one paleo wrap and place it on a plate. Add a generous amount of cashew sauce and spread it on the wrap down the center.
Add a large spoonful or two of chicken mixture and top it with a few slices of spinach leaves and avocado slices.
Fold up the wrap like an open burrito and you’ve got dinner! Or lunch!
Enjoy!
Thanks for watching and sharing!
Rockin Robin
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