Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A zesty and delicious sandwich for lunch or dinner!
Today I present the Thai-Inspired Chicken Wrap! I love wraps, and have had my mind on something like this recipe for a while. Ever since Paradise Bakery discontinued my favorite wrap on their menu. That was a sad day. I walked in there expecting to order my usual, and it was….gone. How could that be? How could they discontinue that little bundle of spicy, peanutty chicken goodness? It’s been a while since they discontinued it, and I must say, I don’t know how I’ve gone so long without trying to make it myself at home. After all, the objective of this blog is to inspire you to make your favorite food at home. It’s often just as good and definitely less expensive than what you can buy at a restaurant. Shame on me for not making this little beauty sooner!
I spotted this recipe in Rachael Ray’s 30-Minute Meals Get Togethers cookbook. I’ve had this cookbook for a while, but haven’t gotten around to making many recipes from it. I had a hankering for my favorite Thai chicken wrap and saw this recipe. I had to make it immediately! This is a good rendition of the wrap I remember, but I may try it with red cabbage, rather than bean sprouts the next time I make it. I believe that is what Paradise Bakery used. I also ended up doubling the recipe for the sauce. The recipe as written just didn’t make enough sauce to suit my taste. Otherwise very good. It will be made again. I hope you love it too. 🙂