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Thai Chicken Wraps

Ingredients
  Skinless boneless chicken breast 1 Pound (4 Pieces)
  Garlic 4 Clove (20 gm), minced
  Sugar 1 Teaspoon
  Pepper 1 Teaspoon
  Red onion 1 , cut into tin wedges
  Cooking oil 2 Teaspoon
  Finely shredded green cabbage/Chinese cabbage 1 Cup (16 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Green onions 4 , sliced
  Grated ginger root 1 Tablespoon
  Garlic cloves 2 Large, minced
  8 inch flour tortillas/Purchased flour tortillas 12
  Cooked rice 3 Cup (48 tbs) (Warm)
  Peanut sauce/3/4 cup purchased peanut sauce 1 Cup (16 tbs)
  Fresh mint leaves 4
  Red onion 1 Small, cut into thin wedges
Directions

1. Rinse chicken; pat dry with paper towels. Stir together the 4 cloves minced garlic, sugar, pepper, and 1/4 teaspoon salt; rub over chicken. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or till chicken is no longer pink and juices run clear, turning once. Let chicken stand for 5 minutes. Cut the chicken into thin strips.
2. In medium skillet cook onion wedges in hot oil over medium heat for 3 to 5 minutes or till tender. Add cabbage, carrots, green onions, gingerroot, and the 2 cloves minced garlic. Cook for 2 to 3 minutes or till vegetables are tender. Keep warm.
3. Meanwhile, wrap tortillas tightly in foil. Heat in a 350° oven about 10 minutes or till heated.
4. To assemble, spread about 1/4 cup rice down the center of each tortilla to within 1 1/2 inches of the edge. Top with chicken strips, vegetable mixture, and about 1 1/2 teaspoons Peanut Sauce. Make a wrap by folding opposite sides of tortilla in, then rolling it up tightly to encase the filling. Or, simply fold tortilla over. If desired, garnish with fresh mint and red onion wedges. Serve immediately with remaining Peanut Sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Gourmet

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