Asian Chicken Wraps With Thai Peanut Sauce


asian chicken wraps with thai peanut sauce





PEANUT CHICKEN WRAP RECIPE









These easy, chicken wraps with peanut sauce are such an simple and healthy lunch recipe, but they’re delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw and peanuts with a slightly spicy, homemade sauce. Feel free to swap store bought sauce to make them even easier. Makes 6 chicken wraps.








asian chicken wraps with thai peanut sauce








WHY I LOVE THESE ASIAN CHICKEN WRAPS



A few years ago, I was working at this restaurant in Green Bay and they added these amazing Asian chicken wraps to their menu. They had a delicious peanut-y sauce that was just spicy enough to burn a little. And they’re loaded with cilantro, which means I automatically love them.




I ate them everyday for lunch when I worked and I would sometimes get one to go before I left at night. It turns out that they don’t even have it on their menu anymore anyway, but, thankfully, they’re super easy to make at home so I can have them whenever I want now.





⇆








asian chicken wraps with thai peanut sauce







Make the peanut sauce







This step is optional. I’ve had fantastic results with store bought peanut sauce, so I would recommend this just as much as I would a homemade sauce. If you want it, my go-to peanut sauce is listed in the recipe card below.







Cook the chicken breast



Cook the chicken however you want. You can bake it, sauté it, grill it, or ever buy cooked chicken from the store. Do whatever makes you happy.
I like to pound my chicken breast to about 1″ inch thickness and season them with salt, pepper and granulated garlic. Then I cook them in a frying pan with a tiny bit of oil.



asian chicken wraps with thai peanut sauce





⇆



Mix the coleslaw










Mix the shredded cabbage, carrots, cilantro and peanut in a large bowl. Mix it with the peanut sauce (add 2 – 3 tablespoons of water if you’re using store bought sauce, just to thin in a bit).






Assemble your wraps








Fill each tortilla with equal amounts of chicken and coleslaw mixture. Fold in sides and roll to create a wrap, and cut in half before serving. If you need to, secure the wraps with toothpicks to keep them together.




⇆



asian chicken wraps with thai peanut sauce










TIPS FOR MAKING CHICKEN WRAPS WITH PEANUT SAUCE:








If you want to prepare this chicken wrap recipe ahead of time, hold of on assembling until ready to serve to keep the tortillas from getting soggy.To make this recipe gluten free, swap tamari sauce for the soy sauce and use gluten free tortilla warps.If you don’t like cilantro, you can easily leave it out or replace with fresh chives or green onion.









⇆








asian chicken wraps with thai peanut sauce










DESCRIPTION










These easy, peanut chicken wraps are a simple and healthy lunch recipe, but they’re delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw and peanuts with a slightly spicy, homemade sauce.




⇆



asian chicken wraps with thai peanut sauce





INGREDIENTSFOR THE CHICKEN WRAPS:










3 cups coleslaw mix1 cup shredded carrots1/3 cup roasted peanuts1/4 cup chopped fresh cilantro2 cooked chicken breasts, chopped or sliced6 large tortillasFOR THE PEANUT SAUCE:*1/4 cup honey1/4 cup olive oil (or vegetable oil)1/4 cup peanut butter3 tablespoons unseasoned rice vinegar1 tablespoon soy sauce1 teaspoon sesame oil1/2 teaspoon pepper1/4 teaspoon salt1/4–1/2 teaspoon crushed red pepper flakes1 tablespoon grated fresh ginger1 large garlic clove, minced




⇆






asian chicken wraps with thai peanut sauce





INSTRUCTIONS



In a medium bowl, whisk together the peanut sauce ingredients.In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.Divide the chicken and coleslaw between each tortillaRoll tightly, securing with toothpicks if necessary.NOTESStore bought peanut sauce may also be used.  










Comments

Post a Comment

Popular posts from this blog

Decoding the American Economic Ecosystem: Policies, Trends, and Global Impacts

  Introduction: Embark on a journey through the labyrinth of the American economic landscape, where policies, trends, and global interconnections converge to shape one of the world's most influential economies. In this exploration, we'll delve into the intricacies of the systems that underpin America's economic prowess, examining key policies and their far-reaching impacts. Dynamic Capitalism: At the core of the American economic system lies a dynamic form of capitalism that thrives on innovation and competition. The free-market ethos empowers businesses to flourish, fostering an environment where entrepreneurial spirit and risk-taking are celebrated. Government Stewardship: Contrary to unfettered capitalism, the U.S. employs a system of checks and balances through government intervention. Regulatory bodies such as the Environmental Protection Agency (EPA), Occupational Safety and Health Administration (OSHA), and the Federal Trade Commission (FTC) play pivotal roles in s
Read more

These Are The Delicious Pinoy Dishes Your Moms Cook Best

Image
INGREDIENTS ¼ kg pork shoulder (kasim), sliced 2 sachets 8g maggi 2 tbsp all purpose flour 1 cup vegetable oil 2 cloves garlic, minced 1 pc small red onion, large diced ¼ cup pineapple chunks, drained ½ pc small red bell pepper, large diced ½ pc green bell pepper, large diced 2 tbsp vinegar 2 tbsp sugar ½ cup water 2 tbsp banana catsup 1 tbsp cornstarch, dissolved in 2 tbsp water ⇆ Step 1 Season pork with ½ , coat with flour and fry in oil. Remove and set aside. Step 2 Remove oil from the pan leaving 2 tbsp and sauté garlic, pineapple and bell peppers. Add vinegar, sugar, water and banana catsup. Season with remaining 1 ½ sachets of . Stir in cornstarch and water mixture to thicken sauce. Step 3 Add pork and cook for another minute. Transfer into a serving plate and serve.
Read more