Thai Chicken Wrap
It's time you gave this chicken wrap a Thai. Stuffed with a ton of fresh ingredients, this poultry-driven wrap is satisfying any time of day. It's sure to be a feather in your cap. When you're searching for a sandwich substitute, this is it.
Ingredients
- 12 ounce(s) boneless skinless chicken breast
- 1/2 teaspoon(s) garlic salt
- 1/4 teaspoon(s) pepper
- 6 8-10-inch plain, red or green flour tortillas
- 1 tablespoon(s) oil
- 4 cup(s) packaged shredded broccoli (broccoli slaw mix)
- 1 medium red onion, cut into thin wedges
- 1 teaspoon(s) grated fresh ginger
- 1 tablespoon(s) Thai peanut sauce
- 3 tablespoon(s) white or brown sugar
- 1/4 cup(s) creamy peanut butter
- 3 tablespoon(s) soy sauce
- 1 1/2 floz water
- 2 tablespoon(s) cooking oil
- 1 teaspoon(s) minced garlic
- 1/8 teaspoon(s) Tobasco
Instructions
- Slice the chicken into thin strips for stir-frying.
- Season with garlic salt and pepper; heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink.
- Remove from skillet and keep warm.
- Add the shredded broccoli, onion, and ginger to the hot skillet; stir-fry for 2-3 minutes or until vegetables are crisp-tender.
- Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften.
- Or wrap tortillas in foil and heat in a 350-degree oven for 10 minutes.
- To assemble, spread each tortilla with about 1 tbsp Thai peanut sauce.
- Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks.
- Serve remaining peanut sauce on the side.
- To make dipping sauce, combine remaining ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.
- Cool and serve with wraps.
Nutrition
Calories: 2199.97kcalCarbohydrates: 216.34gProtein: 127.77gFat: 100.68gSaturated Fat: 13.75gCholesterol: 235mgSodium: 9102.73mgFiber: 20gSugar: 74.94g
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