Crispy Thai Chicken Wraps
These beautiful mouth-watering wraps are delicious, crispy, peanuty and slightly spicy.
Foto: Half Baked Harvest
Ingredients
- 1 pound chicken breasts (about 3 breast)
- 1 tablespoons soy sauce
- 1 tablespoons sesame oil
- 1/2 cup chunky peanut butter (room temp)
- 1/2 cup coconut milk
- 1 tablespoon brown sugar
- 4 tablespoons soy sauce
- 1 tablespoon hot chili sesame oil
- 2 tablespoon rice wine vinegar (or white vinegar)
- 1/2 teaspoon cayenne pepper
- 1 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 2 g arlic (grated or finely minced)
- 2 cup shredded carrots
- 2 red bell peppers (julienned)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 10 inch flour tortilla wraps (12-)
Steps
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Heat your grill, pan or skillet to medium-high heat.
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Combine the chicken with 1 tablespoon sesame oil and 1 tablespoon soy sauce. Grill for 5-7 minutes on each side. Allow to cool and then cut into thin strips.
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Heat 1 tablespoon of sesame oil in a medium skillet add the carrots, red peppers and 1 tablespoon soy sauce. Stir fry for 5-10 minutes or until just slightly soft. Just to cook the veggies a little.
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In a medium mixing bowl combine the chunky peanut butter, coconut milk, 4 tablespoons soy sauce, brown sugar, hot chili sesame oil, rice wine vinegar, cayenne pepper, 1 tablespoon sesame oil, sesame seeds and garlic. Mix until combined thoroughly and then remove about 1/4 of the sauce to a small bowl for serving. Add the chicken to the remaining sauce and toss to combine.
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Working with two tortillas at a time heat them in the microwave for 30 seconds. Add a good amount of the chicken and sauce to the top of one tortilla. Top with some veggies and then tuck in the sides and roll tightly. Repeat with remaining ingredients.
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Heat a skillet with a little oil. Lightly crisp each wrap, turning to get all sides.
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Serve warm with extra sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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