Thai Chicken Wraps with Peanut Sauce
Thai Chicken Wraps with Peanut Sauce is a chicken recipe built around boneless skinless chicken breasts, garlic powder and pepper. Plan on 6 wraps and about 35 minutes.
- Yield 6 wraps
- Ready in 35 minutes
- Prep 25 minutes
- Cook 10 minutes
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon sugar
For the Veggie Saute
- 2 teaspoons olive oil
- ½ red onion , thinly sliced
- 1 cup finely shredded green cabbage
- 1 cup finely shredded carrots
- 1 tablespoon freshly grated ginger
- 2 large cloves garlic , finely minced
To Wrap
- 6 (12-inch) tortillas
- 3 cups warm , cooked Jasmine rice
- 4 green onions , thinly sliced
- Chopped roasted , salted peanuts
For the Peanut Sauce
- ¼ cup creamy peanut butter
- 2 tablespoons peanut oil or canola oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 2 cloves garlic , minced
- 1-inch piece fresh ginger , peeled and chopped
- ¼ teaspoon red pepper flakes
Instructions
- Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.
- Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside.
- In a large nonstick skillet, heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger and garlic. Sauté the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender.
- Place a scoop of warm rice on a tortilla. Top with sliced chicken, sauteed vegetables and sprinkle the roasted peanuts and green onions on top. Drizzle peanut sauce over the top. Roll up tightly and serve immediately.
Give it a minute off the heat, then serve it while it is still hot.
