Thai Chicken Wraps Recipe

Name: Thai Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar; 1/4 cup creamy peanut butter; 1/4 teaspoon red pepper flakes (or more to taste); 3 tablespoon soy sauce; 3 tablespoon water; 2 tablespoon cooking oil; 1 teaspoon minced garlic; 6 8 to 10 inch flour tortillas, or other wraps; 1/2 teaspoon garlic salt; 1/4 - 1/2 teaspoon ground pepper (or red pepper flakes to taste); 12 ounces skinless, boneless chicken breast cut in thin strips for stir-frying; 1 tablespoon cooking oil; 4 cups packaged shredded broccoli (broccoli slaw mix); 1 medium red onion, cut into thin wedges; 1 teaspoon grated fresh ginger (or 1/4 tsp ginger powder)

Servings: persons

1/4 cup sugar
1/4 cup creamy peanut butter
1/4 teaspoon red pepper flakes (or more to taste)
3 tablespoon soy sauce
3 tablespoon water
2 tablespoon cooking oil
1 teaspoon minced garlic
6 8 to 10 inch flour tortillas, or other wraps
1/2 teaspoon garlic salt
1/4 - 1/2 teaspoon ground pepper (or red pepper flakes to taste)
12 ounces skinless, boneless chicken breast cut in thin strips for stir-frying
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger (or 1/4 tsp ginger powder)

1
1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, pepper flakes, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside and re-warm if necessary.
2
2. If desired, wrap tortillas/wraps in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened.
3
3. In a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.
4
4. In a large skillet heat the 1 tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Add cooking oil if needed. Cook and stir for 4 to 5 minutes or until vegetables are crisp-tender. Remove from heat.
5
5. To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce.
6
(Left-over sauce can be re-heated with a little water to form good consistency.)

1024

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup sugar, 1/4 cup creamy peanut butter, 1/4 teaspoon red pepper flakes (or more to taste), 3 tablespoon soy sauce, and more.

Yes, Thai Chicken Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Wraps

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