THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
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.
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
THAI CHICKEN WRAPS
Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
THAI CHICKEN LETTUCE WRAPS
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
THAI CHICKEN LETTUCE WRAPS
Made from a quick stir-fry of chicken and Thai Style Sweet & Spicy Chili Cooking Sauce, these lettuce cups are easy to personalize. Put out peanuts, onions, peppers, plus herbs like basil or cilantro if you have them, and let everyone at the table build their own meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes.
- Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.
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