Thai Chicken wrap with Peanut Sauce
Ingredients
3 (6-ounce) chicken breasts
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
1 Tablespoon grill seasoning
Salad:
½ seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 Tablespoons chopped mint leaves (4 sprigs)
1 Tablespoon sesame seeds
2 teaspoons sugar
2 Tablespoons rice wine vinegar or white vinegar
Peanut Sauce:
½ cup peanut butter
½ cup water
2 Tablespoons soy sauce
2 Tablespoons sugar
3 cloves garlic minced
1 teaspoon cider vinegar
1-2 tablespoons minced cilantro
Cayenne and salt to taste
Instructions
Heat grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, basil, mint, and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt to taste.
Mix water and peanut butter until mixed. Combine remaining ingredients and serve.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with peanut sauce before wrapping and rolling.
The recipe for the wraps is courtesy of Rachel Ray, the peanut sauce is from my good friend Cutzi. I first tasted these delicious wraps when Cutzi made them for our family. Cutzi is a very good cook (who never comments on my blog ). When she made them for us she also made brown rice to go in them. This helps the wraps feed a larger amount of people, makes it all even heartier and is good. Let me know if you try these out, it will be fun to hear others like them as much as our family does.
~Amy
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