Thai Chicken Wraps
Submitted by revshirl
Hearty Thai chicken wraps stuffed with stir-fried veggies, curried peanut-coconut rice, and a creamy sesame-peanut dipping sauce. A filling, flavor-packed meal rolled up in a warm tortilla.
YIELD
6 ServingsPREP
40 minCOOK
20 minREADY
60 minThink of these as the love child of a stir-fry and a burrito, and honestly, why didn’t we think of this sooner?
Chicken breast gets stir-fried with ginger, shredded cabbage, julienned carrots, red pepper, and scallions until everything is crisply tender.
That filling meets a curried peanut butter and coconut rice mixture that’s nutty, warm, and a little bit sticky in the best way.
Roll it all up in a big flour tortilla and dunk each bite into a cool, creamy sauce of sour cream, crunchy peanut butter, and sesame oil.
Kitchen Tips
- Keep the vegetables crisply tender, not soft. The crunch inside the wrap is what gives this its signature texture.
- Warm the tortillas before rolling so they’re pliable and don’t crack on you.
- The peanut dipping sauce can be made ahead and kept refrigerated. It actually gets better after a few hours as the flavors meld.
Variations
- Add a drizzle of Sriracha to the filling for extra kick.
- Swap chicken for shrimp or crispy tofu for a different protein.
- Use lettuce cups instead of tortillas for a lighter, low-carb version.
Ingredients
Directions
In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time.
In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger.
Cook over medium-high heat until chicken is no longer pink (7 to 9 minutes).
Add cabbage, carrots, red pepper and onion; continue cooking until vegetables are crisply tender (5 to 7 minutes).
Meanwhile, in 1 quart saucepan, combine peanut butter, water, coconut, curry powder and oil.
Cook over medium-high heat until mixture is heated through (5 to 7 minutes).
Remove from heat. Add rice; mix well.
At serving time, place 1 cup filling in center of each warm tortilla.
Fold two opposite edges of tortilla toward center of filling.
Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate.
Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes).
Repeat with remaining sandwiches. Serve wrap immediately with sauce.
Makes 6 sandwiches.
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