Thai-Inspired Chicken Wraps
Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A delicious sandwich for lunch or dinner!
Servings Prep Time
4servings 30minutes
Cook Time
12minutes
Servings Prep Time
4servings 30minutes
Cook Time
12minutes
Ingredients
Chicken
Salad
Sauce
Instructions
Chicken
  1. Heat grill pan over high heat. In a bowl, toss chicken with soy and oil. Grill 6 minutes on each side, or until internal temperature reaches 165 degrees F. Set aside.
Salad
  1. Combine cucumber, sprouts, carrots, scallions, basil, mint, and sesame seeds with a generous sprinkle of sugar and vinegar. Season with salt, to taste.
Sauce
  1. Whisk peanut butter, soy sauce, vinegar, and cayenne together. Stream in vegetable oil.
  2. Slice cooked chicken thinly on an angle. Toss with the salad.
  3. Place one of the tortilla wraps on a plate and cover with a damp paper towel. Microwave for 20-25 seconds.
  4. Pile chicken and salad in wrap and drizzle liberally with spicy peanut sauce before wrapping and rolling. Slice in half on an angle and serve.
Recipe Notes

Recipe adapted from Rachael Ray 30-Minute Meal Get Togethers.