Friday, January 30, 2009

Thai Chicken Wrap recipe

Okay, so I'm not really one to post recipes on my blog (that just feels too MOM-ISH!)
but I had some requests for this's so good. Make one now!

Thai Chicken Wraps

1 lb. chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning (any kind)
1/2 seedless cucumber, peeled and sliced
2 cups fresh bean sprouts (or canned)
1 cup shredded carrots
2 scallions, sliced on an angle
1-2 tablespoons of chopped mint, basil, or no herbs if you're picky
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Peanut sauce:
1/4 cup room temperature chunky peanut butter2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
Dash paprika
1 tsp. sugar
2 tablespoons vegetable oil
Flour tortilla wraps

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
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 spicy peanut sauce before wrapping and rolling.

Once you get the ingredients (you may need to get a couple things to keep in your pantry, like rice wine vinegar and sesame seeds) and have made it once or twice, these come together so quickly and are delicious!

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