How To make Thai Chicken Wraps
SAUCE:
1 cup sour cream
1/3 cup milk
2 tablespoons crunchy peanut butter
1 teaspoon sesame oil
CHICKEN FILLING:
1 tablespoon vegetable oil
1 pound chicken breasts
boneless, skinless :
1" pieces 1 teaspoon fresh ginger root minced
3 cups cabbage :
shredded
1 1/2 cups carrots julienned
1/2 cup red pepper :
chopped fine
1/4 cup green onion -- julienned
2/3 cup crunchy peanut butter
1/2 cup water
1/4 cup flaked coconut
1 tablespoon curry powder
1 tablespoon sesame oil
2 1/2 cups cooked white rice
6 flour tortillas (10 inch)
1. In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time. 2. In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger. Cook over medium-high heat until chicken is no longer pink (7 to 9 minutes). Add cabbage, carrots, red pepper and onion; continue cooking until vegetables are crisply tender (5 to 7 minutes). 3. Meanwhile, in 1 quart saucepan, combine peanut butter, water, coconut, curry powder and oil. Cook over medium-high heat until mixture is heated through (5 to 7 minutes). Remove from heat. Add rice; mix well. 4. At serving time, place 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center of filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate. 5. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Serve wrap immediately with sauce. Makes 6 sandwiches. Each sandwich: 730 cal; 38g fat). Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes. Lynn's notes: Made this 7-10-97. The recipe didn't say what to do with the peanut butter/coconut/rice mixture, so I mixed it in with the vegetable/chicken mixture. I made the filling and sauce early in the day and assembled the wraps at dinnertime. I felt that 2/3 c. of peanut butter was a bit much in the filling. Half of that would have been better. This was a delicious recipe but could have used a couple of diced hot peppers in it. This was not a quick recipe, but it was a good one!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Thai Chicken Lettuce Wraps
These Thai lettuce chicken wraps are the perfect appetizer or main course if you are on a health kick. They are the perfect blend of sweetness from honey and spice from the jalapeño, they really pack a big flavor punch in a small and healthy lettuce cup.
Full Recipe:
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Thai Chicken Lettuce Wraps
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This recipe:
Thai Lettuce Wraps with Peanut Sauce
Prep: 20-30 min
Active Cook Time: 15 minutes
Serves 4-6
Chicken Filling:
16oz ground chicken
4 scallions chopped – whites and greens divided (greens set aside)
3 cloves garlic – crushed
1 tsp ginger – grated
1.5 tbs olive oil
Pinch of salt and pepper
¼ tsp Thai chili pepper or 1tsp sriracha
1tsp Thai basil – minced (regular basil will also work)
Sauce for Chicken:
1 tbs honey
1 tbs sesame oil
1 tsp fish sauce
1/3 cup low sodium tamari
½ Lime – juiced
Veggies:
1 Head Butter Lettuce – washed
¼ cup finely chopped cilantro
Optional (choose 2-3 if simplifying):
1 carrot – julienned
½ small daikon – julienned
½ red bell pepper – thinly sliced
¾ cup thinly sliced red cabbage
½ English cucumber – seeded and diced
1 serrano pepper – seeded and thinly sliced
4 stems of scallion greens – thinly sliced
Peanut Sauce:
2 Tbs peanut butter
1tsp sriracha
1 Tbs honey
½ lime -juiced
2 Tbs rice vinegar
2 Tbs tamari
Pinch of sea salt (1/4 tsp)
Optional garnishes:
cooked vermicelli rice noodles
crushed chili peanuts
Thai Basil leaves
Lime wedges
Method:
Prep and chop all the raw vegetables, cover and refrigerate until ready to use.
If using, cook vermicelli noodles according to package directions and set aside.
Make the peanut sauce: combine all ingredients in a small bowl and stir until the consistency is thin and smooth. Refrigerate until ready to use.
In a small bowl, mix all ingredients for the chicken sauce and set aside.
Set a large, non-stick sauté pan on medium heat and add ½ tbs olive oil. Add scallion whites and sauté until fragrant. Add garlic and ginger and sauté 1-2 minutes until fragrant. Push garlic, ginger and onions aside and add 1 Tbs olive oil to the empty portion of the pan. Add the ground chicken and break it up with the side of a wooden cooking spoon. Cook chicken until it starts to change color and loses pink. Once the chicken has started to cook, stir all ingredients together to incorporate and turn the heat up to medium high. Add the Thai chili pepper or sriracha and the Thai basil and stir to combine. Add the chicken sauce and sauté until sauce begins to thicken. Once sauce has reduced by half and chicken is fully cooked, turn off the heat and transfer to a serving bowl.
Arrange all the cold vegetables on a platter along with the lettuce leaves. Serve with the chicken, noodles and peanut sauce on the side. Garnish with crushed chili peanuts and lime wedges. Let everyone make their own lettuce wraps adding whatever ingredients they choose! Enjoy.
Instagram: @sevenspicelife
How to Make Sweet Thai Chicken Wraps | Scrumptious Peanut Sauce
These Thai chicken wraps with peanut sauce are exactly the sort of recipe I love for summer nights when I’d rather be on our porch than in front of my stove. They don’t require turning on the oven, are easy to transport, and come together in a less than 30 minutes.
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Thai Chicken Wraps with Peanut Sauce:
1 Tbsp. Coconut Oil
5 chicken breasts - cut into strips
1 tsp. Garlic
1 tsp. Pepper
1 tsp grated Ginger
1 medium Onion sliced
1 package (4 cups) Broccoli Slaw
In large skillet cook chicken in oil with garlic and pepper.
Add ginger, onion, and broccoli slaw to skillet.
Cook and stir 5 mins.
Peanut Sauce:
In small sauce pan combine:
1/4 cup Sugar
1/4 cup creamy Peanut Butter
3 Tbsp. Soy Sauce
3 Tbsp Water
3 Tbsp Oil
1 tsp minced Garlic
Serve with warm tortillas, rice and peanut sauce.
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