Thai Peanut Chicken Wrap Food

ASIAN CHICKEN WRAPS

Steps:

• In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
• Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
• Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
• To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
• To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
• Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

THAI PEANUT CHICKEN WRAP

Steps:

• Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.
• Melt 2 tablespoons butter in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender. Remove from pan; set aside.
• Melt remaining 2 tablespoons butter in same skillet until sizzling; add garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat.
• Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts and cilantro. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.

THAI PEANUT BUTTER CHICKEN WRAPS

Steps:

• STIR together peanut butter, pad thai sauce and green onions in a medium bowl until combined.
• PLACE tortilla on microwave-safe plate. Spread 1/4 of peanut butter mixture on tortilla to about 1/2-inch of edge. Microwave on HIGH (100% power) for 20 seconds.
• LAYER chicken, then lettuce on top. Wrap burrito style: Fold one edge of tortilla up about 1-inch over filling. Fold right and left sides over folded edge. Roll up ending with loose edge on bottom. Cut in half diagonally.
• REPEAT with remaining tortillas.

THAI PEANUT CHICKEN

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

THAI CHICKEN WRAPS

Steps:

• Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY

Steps:

• In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
• Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
• Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
• Allow chicken to marinate for 30 minutes to an hour.
• Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
• Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
• Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
• Wrap like a burrito and enjoy.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Steps:

• 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.

THAI PEANUT CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine all ingredients except chicken and tortillas.
• Add chicken and toss until coated.
• Season with salt and pepper.
• Serve wrapped in tortillas, or cover and refrigerate for up to two days.