Thai Chicken Wraps

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*Note: Corina, who sent me the recipe, notes she often skips the tortilla and throws the ingredients together in a Thai-inspired chicken bowl. Yum! Also, if you like a sweeter peanut sauce, increase the honey according to your taste.

*Makes 6 wraps


For the Chicken:

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon salt

1 teaspoon sugar

For the Veggie Saute:

2 teaspoons olive oil

1/2 red onion, thinly sliced

1 cup finely shredded green cabbage

1 cup finely shredded carrots

1 tablespoon freshly grated ginger (tutorial here)

2 large cloves garlic, finely minced

To Wrap:

6 12-inch tortillas

3 cups warm, cooked Jasmine rice

4 green onions, thinly sliced

Chopped roasted, salted peanuts

For the Peanut Sauce:

1/4 cup creamy peanut butter

2 tablespoons peanut oil or canola oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon honey

2 cloves garlic, minced

1-inch piece of fresh ginger, peeled and chopped

1/4 teaspoon red pepper flakes


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.