Sunday, 9 April 2017

Thai Chicken Wraps

These wraps are fresh and tasty.
A family favourite!

Thai Chicken Wraps


1 Tbsp canola oil
2 chicken breasts, chopped into small cubes
4 cloves garlic, minced
1/2 onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 cup julienne carrots (I buy my carrots already julienned)
3/4 cup finely shredded cabbage
3 green onions, thinly sliced

For the sauce

1/4 cup cilantro, chopped
1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
1 heaping Tbsp crunchy peanut butter
1/4 tsp freshly chopped ginger
2 tsp soy sauce
Crushed red pepper, to taste
3 large tortillas
1 1/2 cups chopped lettuce
1 cup snap peas
1/2 cup peanuts


Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through. Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.

In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir until blended in and heated through.

Layer tortillas with a handful of lettuce, peanuts, snap peas, and a large spoonful of the chicken mixture. Roll like a burrito

Heat oil over medium heat. Add chicken and onions.

Add garlic when chicken is cooked. Season with salt and pepper.

Add carrots, cabbage and green onions and cook for a few more minutes until vegetables are tender.

Combine sauce ingredients and stir until smooth. Add to pan with chopped cilantro.

chop peanuts

Chop lettuce.

Layer tortillas with lettuce, peas peanuts and chicken mixture.

Add a little hot sauce if you like.

Roll up like a burrito and serve.

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