Thai Chicken Wraps Recipes

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.

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.

Steps:

• For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
• Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
• Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
• For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
• Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.

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.

Steps:

• In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
• In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe.
• Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe.

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.

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!

Steps:

• 1. Mix dressing, peanut butter and ground red pepper until smooth. Set aside half of mixture to serve with wraps.
• 2. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
• 3. Add coleslaw mix, reserved 1/4 cup dressing mixture, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

Steps:

• Heat oven to 350 degrees. Wrap tortillas in foil and bake for 10 minutes.
• Meanwhile, in small bowl combine garlic salt and pepper. Add chicken, toss to coat evenly. In large skillet, heat oil over medium-high heat, add chicken and cook for 3-4 minutes or until cooked through. Remove from skillet but keep warm.
• Add broccoli slaw, onion and ginger to skillet. Cook for 3-4 minutes or until veggies are tender but still crisp.
• To assemble, spread each tortilla with about 1 tablespoons Peanut Sauce. Top with veggie mixture and chicken. Roll up each tortilla, serve immediately with remaining sauce.