Thai Peanut Chicken Salad Wraps Recipes
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.
THAI PEANUT CHICKEN SALAD WRAPS
Try using sautéed chicken breast meat, it's so much tastier than poached, (Recipe #226050 came with this recipe), from Cook's Country magazine, June/July 2007. We didn't use the cilantro because I hate the stuff.
Provided by Chef PotPie
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredients except chicken and tortillas.
- Add chicken and toss until coated.
- Season with salt and pepper.
- Serve wrapped in tortillas, or cover and refrigerate for up to two days.
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- Heat a medium wok or non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. Once the oil is hot, add the chicken. Cook the chicken until golden brown and crisp, on all sides. About 4-5 minutes.
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- In a bowl, add the chicken, peanuts, coleslaw mix, carrots, and cilantro. Toss to combine. Add in about 1/4-1/3 cup of the peanut sauce and stir to combine.
- At the bottom third of a tortilla, add 1/4-1/3 cup of the mixture. Roll the bottom of the tortilla up and over the filling. Fold in the sides and roll up to close the wrap.
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