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Thai Chicken Wraps

source: thepioneerwoman.com
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2 whole Boneless, Skinless Chicken Breasts (breast Halves)

OPTION 1 MARINADE/SAUCE
1 Tablespoon Rice Wine Vinegar
1/4 cup Soy Sauce
1 teaspoon Pure Sesame Oil
1 teaspoon Hot Chili Oil
Juice Of 2 Limes
1 Tablespoon Minced Fresh Ginger
2 Tablespoons Brown Sugar (optional)
1 teaspoon Cornstarch
2 Tablespoons Honey (or Brown Sugar)
Peanut Or Canola Oil For Frying

Peanut Sauce
1/2 cup Peanut Butter (crunch/chunky Is Good!)
3 Tablespoons Soy Sauce
3 Tablespoons Honey
1/2 teaspoon Hot Chili Oil
1 teaspoon Crushed Red Pepper
Juice Of 2 Limes
Water, As Needed For Thinning

Wraps
2 whole Whole-wheat Tortillas
Green Leaf Or Other Lettuce, Leaves Left Whole Or Shredded
1 whole Large Carrot, Cut Into Thin Strips Or Julienne
1/2 whole Cucumber, Seeds Scraped Out, Cut Into Strips
Cilantro Leaves
Shelled Peanuts

Optional Additions:
Bean Sprouts
Alfalfa Sprouts
Baby Spinach Leaves
Thinly Sliced Red Onion
Sliced Green Onion
Blanched Asparagus
Salt And Pepper, to taste
Sriracha


Click here to see the full recipe from thepioneerwoman.com! >>



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