THAI (WRAP) SANDWICH
A complete meal in a bowl or a 'roll'. Or, better yet . . . serve as a salad and save the leftovers for wraps. Whether you serve as a salad or a wrap, your family is going to love this easy and inexpensive dish!
Provided by Galley Wench
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- SAUCE:.
- In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; sauté until lightly brown, approximately 2 minutes, stirring constantly. Remove and set aside.
- To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
- Remove from heat and cool slightly; add chicken.
- SALAD:.
- In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
- Pour dressing over vegetables and toss.
- Garnish with noodle mixture and cilantro; serve immediately.
- WRAP:.
- Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
- Garnish each wrap with noodle mixture and cilantro.
- Fold each end toward center and roll.
- Serve immediately.
Nutrition Facts : Calories 829.3, Fat 58.2, SaturatedFat 14.1, Cholesterol 59.4, Sodium 1120.3, Carbohydrate 54.2, Fiber 5.8, Sugar 18, Protein 27
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.
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
THAI CHICKEN WRAPS
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
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.
More about "thai wrap sandwich recipes"
CRUNCHY RAINBOW THAI-INSPIRED PEANUT CHICKEN WRAPS
From ambitiouskitchen.com
5/5 (17)Calories 312 per servingTotal Time 15 mins
- Make your dressing. In a small bowl mix together peanut butter, low sodium soy sauce, rice wine vinegar, ginger, honey and warm water until well combined and the consistency of a dressing. If you want it to be a little spicy, add in red pepper flakes or a little hot sauce. Set aside.
- Now it’s time to make your wraps! Evenly divide carrots, red bell pepper, red cabbage, spinach, cilantro, green onion, peanuts and sliced chicken breast between two large spinach tortillas.
- Drizzle ½ of your dressing into each wrap before rolling them up. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting in half. Serve with extra peanut sauce! Serves 4, 1/2 burrito per person. If you're really hungry you can eat the whole thing.
THAI CHICKEN WRAPS WITH PEANUT SAUCE | MEL'S KITCHEN …
From melskitchencafe.com
5/5 (8)Total Time 35 minsCategory Sandwich WrapsCalories 431 per serving
- Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.
- Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside.
- In a large nonstick skillet, heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger and garlic. Sauté the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender. Place a scoop of warm rice on a tortilla. Top with sliced chicken, sauteed vegetables and sprinkle the roasted peanuts and green onions on top. Drizzle peanut sauce over the top. Roll up tightly and serve immediately.
THAI PEANUT WRAPS | SPICEDBLOG
From spicedblog.com
Ratings 12Category Main CourseCuisine American, ThaiTotal Time 25 mins
- Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined.
- Using a large bowl, combine all of the ingredients except for the wraps; mix until well combined.
THAI (WRAP) SANDWICH - LUNCHLEE
From lunchlee.com
4 OF THE BEST EVER THAI SANDWICHES - THE SPRUCE EATS
From thespruceeats.com
THAI CHICKEN WRAPS WITH PEANUT SAUCE - HEAVENLY …
From heavenlyhomecooking.com
THAI WRAPS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
THAI CHICKEN SANDWICH WITH PEANUTS + VIDEO — …
From cookingwithanadi.com
THAI CHICKEN WRAP RECIPE - KITCHEN CONFIDANTE®
From kitchenconfidante.com
THAI VEGGIE WRAP - CREATE MINDFULLY
From createmindfully.com
THAI CHICKEN CRUNCH WRAPS RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
HOT & SPICY THAI CHICKEN WRAPS - WITH SALT AND WIT
From withsaltandwit.com
THAI PEANUT CHICKEN WRAPS - EMILY BITES
From emilybites.com
THAI PEANUT CRISPY CHICKEN WRAPS - THE STARVING CHEF
From thestarvingchefblog.com
SPICY THAI CHICKEN SALAD WRAP RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI CHICKEN WRAPS - BELLY FULL
From bellyfull.net
SIMPLE THAI CHICKEN WRAPS - HOT ROD'S RECIPES
From hotrodsrecipes.com
EASY, PEANUT CHICKEN WRAPS (DAIRY FREE) - SIMPLY …
From simplywhisked.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love