Thai Peanut Chicken Wrap Recipes

ASIAN CHICKEN WRAPS

Asian Chicken Wraps image

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

Time 30m

Number Of Ingredients 15

Ingredients

1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Sriracha (or similar spicy chili sauce)
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1 pound boneless, skinless chicken breasts
1 tablespoon canola oil (or grapeseed oil, divided)
2 cups broccoli slaw
1 cup shelled edamame (thawed if frozen)
1/2 cup shredded carrots
1/2 cup finely chopped green onions
1/4 cup dry roasted salted peanuts (chopped)
Chopped fresh cilantro (to taste)
4 whole wheat tortillas

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 PEANUT BUTTER CHICKEN WRAPS

Thai Peanut Butter Chicken Wraps image

Provided by Food Network

Time 10m

Yield 4 wraps

Number Of Ingredients 6

Ingredients

4 burrito size tortillas
1 (6 oz.) pkg. fully cooked grilled chicken breast strips, cut into bite-size pieces or 1 1/3 cups cooked chicken
2 cups shredded lettuce
1/2 cup Jif® Creamy Peanut Butter or Jif® Extra Crunchy Peanut Butter
1/2 cup pad thai sauce
1/2 cup chopped green onion

Steps:

STIR together peanut butter, pad thai sauce and green onions in a medium bowl until combined.
PLACE tortilla on microwave-safe plate. Spread 1/4 of peanut butter mixture on tortilla to about 1/2-inch of edge. Microwave on HIGH (100% power) for 20 seconds.
LAYER chicken, then lettuce on top. Wrap burrito style: Fold one edge of tortilla up about 1-inch over filling. Fold right and left sides over folded edge. Roll up ending with loose edge on bottom. Cut in half diagonally.
REPEAT with remaining tortillas.

THAI CHICKEN WRAPS

Thai Chicken Wraps image

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 to 3 tablespoons water
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
4 cups broccoli coleslaw mix
1 medium red onion, halved and thinly sliced
1 teaspoon minced fresh gingerroot
6 flour tortillas (8 inches), warmed

Steps:

Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

THAI PEANUT CHICKEN

Thai Peanut Chicken image

Salsa and peanut butter "Thai" a whole new look and flavor to everyday chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 8

Ingredients

1 cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2 cups Old El Paso™ Thick 'n Chunky hot salsa
1/2 cup peanut butter
1/4 cup lime juice
2 tablespoons soy sauce
2 teaspoons grated gingerroot
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 415, Carbohydrate 11 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg

THAI PEANUT CHICKEN SALAD WRAPS

Thai Peanut Chicken Salad Wraps image

Try using sautéed chicken breast meat, it's so much tastier than poached, (Recipe #226050 came with this recipe), from Cook's Country magazine, June/July 2007. We didn't use the cilantro because I hate the stuff.

Provided by Chef PotPie

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/4 cup fresh cilantro, chopped
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons fresh ginger, grated fine
1 red bell pepper, seeded and sliced thin
1 -2 jalapeno chile, seeded and minced
5 cups cooked chicken breasts, shredded
6 flour tortillas
salt and pepper, to taste

Steps:

In a large bowl, combine all ingredients except chicken and tortillas.
Add chicken and toss until coated.
Season with salt and pepper.
Serve wrapped in tortillas, or cover and refrigerate for up to two days.

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