The unique flavors of this Thai chicken wrap is served in a tasty tortilla. With every bite, you’ll get a taste of that peanut sauce dripping all over the chicken meat. It’s both satisfying and delicious.
How To Make Thai Chicken Wrap
For this recipe, the peanut sauce is the secret recipe that brings together all the components to make this Thia chicken wrap a scrumptious dish.
Ingredients
- ¾ lb boneless skinless chicken breast
- ½ tsp garlic salt
- ½ tsp pepper
- 6 10 inch flour tortillas, red or green
- 1 tbsp oil
- 4 cups broccoli, (broccoli slaw mix) , shredded
- 1 tsp ginger, grated
- 1 medium red onion, cut into thin wedges
Thai Peanut Sauce
- 3 tbsp white sugar, or brown
- ¼ cup creamy peanut butter
- 3 tbsp soy sauce
- 3 tbsp water
- 2 tbsp cooking oil
- 1 tsp garlic, minced
- dash Tabasco
Instructions
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Slice the chicken into thin strips for stir-frying.
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Season with garlic salt and pepper.
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Heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink.
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Remove from skillet and keep warm.
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Add the shredded broccoli, onion, and ginger to the hot skillet.
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Stir fry for 2-3 minutes or until vegetables are crisp-tender.
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Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften.
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Or wrap tortillas in foil and heat in a 350 degree oven for 10 minutes.
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To assemble, spread each tortilla with about 1 Tbsp.
Thai peanut sauce.
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Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks.
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Serve remaining peanut sauce on the side.
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To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.
Nutrition
- Sugar: 8g
- :
- Calcium: 55mg
- Calories: 253kcal
- Carbohydrates: 23g
- Cholesterol: 27mg
- Fat: 12g
- Fiber: 3g
- Iron: 2mg
- Potassium: 422mg
- Protein: 15g
- Saturated Fat: 2g
- Sodium: 779mg
- Vitamin A: 296IU
- Vitamin C: 42mg
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