ASIAN CHICKEN WRAPS
Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : TransFat 1 g, ServingSize 1 of 4, Calories 586 kcal, Carbohydrate 47 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 73 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 18 g
THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
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 GLAZED CHICKEN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Thinly slice the chicken into strips and sprinkle with grill seasoning.
- Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.
THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY
Make and share this Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray recipe from Food.com.
Provided by moski2002
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 735.1, Fat 38, SaturatedFat 7.8, Cholesterol 81.7, Sodium 1472.8, Carbohydrate 58.3, Fiber 6.6, Sugar 9.6, Protein 41.6
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