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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???? Lettuce talk about how easy it is to get wrapped up in P.F. Chang’s Chicken Lettuce Wraps. After watching this video, you will definitely be able to wok the wok. ????
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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 Basil Lettuce Wraps???? #SHORTS
As much as I love soups and curries during the fall, sometimes I'm just looking for a light and healthy meal such as these Thai Basil lettuce wraps. It only takes 30 minutes to put together and is a satisfying meal that will make your stomach happy. Link to the full written recipe below.
Recipe:
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Thai Chicken Lettuce Wraps
These Thai lettuce chicken wraps are the perfect appetizer or main course if you are on a health kick. They are the perfect blend of sweetness from honey and spice from the jalapeño, they really pack a big flavor punch in a small and healthy lettuce cup.
Full Recipe:
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Forget PF Chang's! AMAZING Chicken Lettuce Wraps!
Ever craved PF Chang's famous chicken lettuce wraps but wanted a homemade twist that could possibly taste even better? ???? Well, today is your lucky day! We’re diving into the kitchen to create fast and easy chicken lettuce wraps that might just give PF Chang's a run for their money. ????????
???? Ingredients:
Pickled Carrots
• shredded carrots
• ½ cup apple cider vinegar
• ½ cup water
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp pickling spice
Chicken Filling
• 2 tbsp olive oil
• ½ red bell pepper, small dice
• 3 garlic cloves, minced
• 1 cup shitake mushroom, small dice
• 3 scallions, greens & white separated and thinly sliced
• 2 lb ground chicken
• 8 oz can diced water chestnuts, drained
• 2 tsp Chef Ange Base Seasoning -
• ½ tsp five spice powder
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tsp garlic chili paste
• 2 tsp rice wine vinegar
• 1 tsp sesame oil
Dipping Sauce
• 2 tbsp hoisin sauce
• 2 tbsp sweet chili sauce
• 2 tsp Sriracha sauce
• 2 tbsp smooth peanut butter
• 1 tbsp rice wine vinegar
• 1 tbsp water (or enough to thin to desired consistency)
• lettuce leaves, butter lettuce preferred
• bean sprouts
• crushed roasted peanuts
Whether you’re a seasoned chef or a kitchen newbie, this recipe is simple, delicious, and a guaranteed crowd-pleaser! Don’t forget to hit that subscribe button for more delightful recipes and kitchen adventures! ????
#ChickenLettuceWraps #chefange
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???????? About Me: I'm Chef Ange. I transitioned from a career in sports and fitness training to become a self-taught cooking enthusiast. While many dishes I make lean towards the healthier side, I can't resist indulging in chicken wings, pizzas, and mouthwatering cheeseburgers. So, hit that SUBSCRIBE button and let's embark on a flavor-packed adventure together!
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