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Thai Peanut Chicken Wrap

Thai Peanut Chicken Wrap

Healthy eating can be amazing and this Thai Peanut Chicken Wrap will prove it! Lean chicken, lots of veggies and a complex sauce are rolled up into a tortilla for a flavorful, crunchy wrap.

This could be your weekly meal prep for healthy lunches or be a great way to entertain. It is a fun and casual meal that you can make interactive. Just put everything out and let your guests assemble their own wraps with whatever combination of add ons they like.

The peanut sauce is great spread over the shredded boneless chicken breast. The addition of the fresh vegetables finishes it off nicely. The crunch of the carrots, the coolness of the cucumber and the slightly sharp taste of the green onions make the wrap interesting and fresh.

The Thai Peanut Chicken Wrap requires a bit of time and effort to make the sauce but it is well worth it. The slow simmering of all of the components creates a rich and foundation for this flavorful wrap.

If you are a fan of Asian seasonings check out Asian Salmon, Korean Beef,  Asian Slaw, and Chicken Ramen.

 

Thai Peanut Chicken Wrap

Thai Peanut Chicken Wrap

Print This
Serves: 6 Prep Time: 15 minutes Cooking Time: 45 minutes

Ingredients

  • SAUCE:
  • 1/8 cup vegetable oil
  • 1 tablespoon sesame oil
  • 3/4 cup red onion, minced
  • 2 tablespoons garlic, minced
  • 2 teaspoons fresh ginger root, minced
  • 1 and 1/2 teaspoons red wine vinegar
  • 1 and 1/2 teaspoons granulated sugar
  • 1/3 cup ketchup
  • 1/2 cup hot water
  • 1/3 cup soy sauce
  • 2 teaspoons fresh cilantro, chopped
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon black pepper
  • 1/2 cup smooth peanut butter
  • WRAP:
  • 1 to 2 packages burrito size flour tortillas
  • 1 and 1/2 pounds boneless chicken breast
  • olive oil
  • salt and pepper
  • 1 and 1/2 cups grated carrots
  • 1 and 1/2 cups grated cucumber *see note
  • 1 and 1/2 cups green onions,sliced

Instructions

Preheat your oven to 400 degrees

Brush the boneless chicken breast with olive oil. Sprinkle with salt and pepper. Place the chicken on a sheet pan. Bake for about 25 minutes until the chicken is no longer pink inside.

For the sauce:

In a medium saucepan, heat the vegetable oil and sesame oil over medium low heat. Stir in the red onion, garlic and ginger. Sauté until the onions become translucent, about 5 minutes.

Add the red wine vinegar and sugar and cook for 3 minutes. Add the ketchup, hot water, and soy sauce. Simmer on low heat for 10 minutes.

Add the cilantro, lime juice and black pepper. Simmer for 5 minutes longer.

Remove the sauce from the heat and let it cool for 10 minutes. This is very important!!! The sauce needs to cool a bit before you add the peanut butter or it will separate.

Once the sauce has cooled a bit, stir in the peanut butter until well blended.

*Squeeze the excess moisture from the grated cucumber by placing it on a paper towel.

This sauce can be kept for several days in the refrigerator.

Thai Peanut Chicken Wrap was last modified: January 11th, 2020 by Sue O'Connell

Notes

Grilled chicken or shredded chicken from a rotisserie chicken would also work well in this wrap. The chicken for the wrap can be served warm or cold. The Thai Peanut sauce is best at room temperature.

Thai Peanut Chicken Wrap

Thai Peanut Chicken Wrap was last modified: January 11th, 2020 by Sue O'Connell
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Welcome to Another Tablespoon. I am so glad that you are here! My name is Sue and I am the creator, cook, photographer and writer behind this blog. I like to share approachable, easy, seasonal recipes that anyone can make.

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