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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How to Make P. F. Chang's Chicken Yuk Sung Lettuce Wraps! | My Fakeaway for Your Takeaway
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Chicken Lettuce Wrap Recipe - Pai's Kitchen
This recipe is an easy and fun appetizer (or even dinner) to make! It's inspired by the lettuce wrap I get in Chinese restaurants that is made from the meat of Peking duck. With five-spice powder, hoisin sauce, crunchy water chestnuts and crisp iceberg lettuce, it was an instant hit!
Make your own five-spice powder:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Thai Lettuce Wraps is one of those meals that will make you forget you're eating healthy! A traditional Thai dish called Larb Gai, they're quick to make and full of fresh flavours from herbs and lime, plus a nice hit of chilli. Use chicken mince or pork mince, bundle it up in lettuce or serve it over rice!
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One of our all time favorite dishes when we dine out (which we can't do these days) is Thai Lettuce Wraps. The great news is you can easily make them at home! Grab your ingredients and let's get started!
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