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Spicy Thai Chicken Wraps

Spicy Thai Chicken Wraps

Adapted from Rachel Ray 30 Minute Meals
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings: 12
Course: Main Course
Cuisine: Thai
Ingredients Instructions

Ingredients
  

Chicken
  • 3 chicken breasts
  • 1 tablespoons soy sauce
  • 1 tablespoons vegetable oil
Peanut Sauce
  • 1/4 cup chunky peanut butter room temp
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
Salad
  • 2 cups brean sprouts
  • 1 cup shredded carrots
  • 1/2 cucumber peeled, pulp removed and sliced thinly
  • 3 green onions chopped
  • 12 basil leaves chopped
  • 4 sprigs mint chopped
  • 1 tablespoon sesame seeds
  • 2 teaspoons sugar
  • 2 tablespoons rice wine vinegar or white vinegar
  • 12 12-inch flour tortilla wraps

Instructions
 

Chicken
  1. Heat skillet over high heat.
  2. Brush the chicken with soy sauce and oil, grill on skillet for about 6 minutes on each side. Remove from heat when no longer pink inside, set aside.
  3. Once cool enough to handle, chop up or slice your chicken into strips.
Salad
  1. Toss all salad ingredients in a large bowl. Set aside.
Sauce
  1. If the peanut butter is too thick, heat it in the microwave for a few seconds to soften.
    Whisk all sauce ingredients in a bowl.
Assembly
  1. Heat a tortilla on a hot skillet for about 15 seconds on each side. Carefully remove.
  2. Spread a generous amount of peanut sauce onto the tortilla, add some salad and top with some chicken.
  3. Wrap & roll it up.
  4. Repeat until all ingredients have been used up.