THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 (6-ounce) chicken breasts
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon grill seasoning
  • Salad:
  • 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
  • Spicy peanut sauce:
  • 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

Directions

  • 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.

Notes

This recipe is a staple in our house - I mix up what goes in the "salad" depending on what I have in the kitchen. Another Rachael Ray special!

Categories: Main Dish  Poultry  Thai 
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