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Thai Chicken Wraps

source: thepioneerwoman.com

2 whole Boneless, Skinless Chicken Breasts (breast Halves)

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

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

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

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