THAI PEANUT CHICKEN WRAP RECIPE | LAND O’LAKES
These quick and easy wraps are full of flavor and served with a peanut sauce.
Provided by Land O'Lakes
Categories Peanut Chicken Chicken Savory Cooking Wrap Sandwich and Wrap Main Course Meat, poultry, and seafood Nut
Total Time 0 minutes
Prep Time 15 minutes
Yield 4 wraps
Number Of Ingredients 15
Steps:
- Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.
- Melt 2 tablespoons butter in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender. Remove from pan; set aside.
- Melt remaining 2 tablespoons butter in same skillet until sizzling; add garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat.
- Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts and cilantro. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.
Nutrition Facts : Calories 690 calories, FatContent 30 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 75 milligrams, SodiumContent 2060 milligrams, CarbohydrateContent 73 grams, FiberContent 7 grams, SugarContent grams, ProteinContent 38 grams
THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY ...
Make and share this Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray recipe from Food.com.
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat.
- Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
- Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together.
- Stream in vegetable oil.
- Slice cooked chicken on an angle.
- Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
Nutrition Facts : Calories 735.1, FatContent 38, SaturatedFatContent 7.8, CholesterolContent 81.7, SodiumContent 1472.8, CarbohydrateContent 58.3, FiberContent 6.6, SugarContent 9.6, ProteinContent 41.6
More about "thai chicken wrap with peanut sauce recipes"
THAI PEANUT CHICKEN WRAPS RECIPE | CHEFDEHOME.COM
Asian Thai Peanut Chicken wraps with spicy chili-lime peanut sauce.. Friends, even saying this make me drool! I love adding peanuts in lot of savory preparations. The sweetness of peanut goes very well with heat of chili and tang of lime.. and I'm kinda addicted to it.
So, today I decided to share with you one of my favorite Asian chicken entrée - Thai Peanut Chicken Wraps, served as appetizer!
A platter of Peanut-y Chicken wraps not just looks delicious, but it disappears super fast from party buffet table! Good things is - these wraps are supper easy to assemble.
Will you believe? Just 20 minutes for this big platter!! Plus 5 minutes of slicing and arranging on platter before party. How cool is that?!
Whenever I'm hosting a party, previous night, I make a big batch of Peanut chicken wraps (not sliced, just wraps). Just before guest start arriving, I cut half of wraps to bite size pinwheels and leave rest half in refrigerator. Once, first half starts circulating... I slice the remaining for re-fill. Often, my friends will happily cut pinwheels while chit-chatting! Now, what else do I need!?! In my books, cooking or eating, food is the best way of entertaining! Isn't it?!
Oh, and if I get lucky, I save (actually hide) 1-2 wraps in fridge, those make excellent Monday lunch for tired couple. :)
I'm sure you thinking, 25 minutes, that's not possible! What if I tell you, I even cook chicken in this time. So, if you use pre-cooked chicken, these wraps even faster to get ready. How do I do it?
Well, I make stove work parallel to my work. While chicken cooks in the pan, I don't stand next to it. Rather, assemble the peanut sauce ingredients.
One more smart way to work less for party is: buy pre-cut veggies. A batch of sliced crunchy veggies such as carrots, red cabbage, celery, broccolini, and handful of sprouts make assembling wrap super quick. Bonus? Veggies keep wraps healthy and crunchy!
Veggie Wraps for Vegetarian Guests: To take care of my health-conscious vegetarian guests... I make a few wraps vegetarian. I take out 1/2 cup of veggie mixture before adding chicken. Later I mix fried tofu in veggies, or just use veggie filling and a different color tortillas. By color coding wraps, it is easier to serve wraps in two platters and tell guests which ones are vegetarian. sounds good! Isn't it?
Now, I'm hungry looking at these pictures and really want to grab snack! You guys enjoy and make some peanut chicken wraps this weekend and wow your friends!
Cheers! -Savita
From chefdehome.com
Total Time 25 minutes
Category Appetizer, Snack
Cuisine Asian
- Refrigerate wraps for 30 minutes to overnight so that peanut sauce set the layers. Just before serving, slice the wraps to 1 inch pin wheels. Serve chilled or at room temperature. Enjoy!
THAI PEANUT CHICKEN WRAPS RECIPE | CHEFDEHOME.COM
Asian Thai Peanut Chicken wraps with spicy chili-lime peanut sauce.. Friends, even saying this make me drool! I love adding peanuts in lot of savory preparations. The sweetness of peanut goes very well with heat of chili and tang of lime.. and I'm kinda addicted to it.
So, today I decided to share with you one of my favorite Asian chicken entrée - Thai Peanut Chicken Wraps, served as appetizer!
A platter of Peanut-y Chicken wraps not just looks delicious, but it disappears super fast from party buffet table! Good things is - these wraps are supper easy to assemble.
Will you believe? Just 20 minutes for this big platter!! Plus 5 minutes of slicing and arranging on platter before party. How cool is that?!
Whenever I'm hosting a party, previous night, I make a big batch of Peanut chicken wraps (not sliced, just wraps). Just before guest start arriving, I cut half of wraps to bite size pinwheels and leave rest half in refrigerator. Once, first half starts circulating... I slice the remaining for re-fill. Often, my friends will happily cut pinwheels while chit-chatting! Now, what else do I need!?! In my books, cooking or eating, food is the best way of entertaining! Isn't it?!
Oh, and if I get lucky, I save (actually hide) 1-2 wraps in fridge, those make excellent Monday lunch for tired couple. :)
I'm sure you thinking, 25 minutes, that's not possible! What if I tell you, I even cook chicken in this time. So, if you use pre-cooked chicken, these wraps even faster to get ready. How do I do it?
Well, I make stove work parallel to my work. While chicken cooks in the pan, I don't stand next to it. Rather, assemble the peanut sauce ingredients.
One more smart way to work less for party is: buy pre-cut veggies. A batch of sliced crunchy veggies such as carrots, red cabbage, celery, broccolini, and handful of sprouts make assembling wrap super quick. Bonus? Veggies keep wraps healthy and crunchy!
Veggie Wraps for Vegetarian Guests: To take care of my health-conscious vegetarian guests... I make a few wraps vegetarian. I take out 1/2 cup of veggie mixture before adding chicken. Later I mix fried tofu in veggies, or just use veggie filling and a different color tortillas. By color coding wraps, it is easier to serve wraps in two platters and tell guests which ones are vegetarian. sounds good! Isn't it?
Now, I'm hungry looking at these pictures and really want to grab snack! You guys enjoy and make some peanut chicken wraps this weekend and wow your friends!
Cheers! -Savita
From chefdehome.com
Total Time 25 minutes
Category Appetizer, Snack
Cuisine Asian
- Refrigerate wraps for 30 minutes to overnight so that peanut sauce set the layers. Just before serving, slice the wraps to 1 inch pin wheels. Serve chilled or at room temperature. Enjoy!
THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY ...
From food.com
Reviews 4.0
Total Time 27 minutes
Calories 735.1 per serving
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
THAI CHICKEN WRAPS - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Total Time 30 minutes
Category main dish
- OPTION 1In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl. Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit. Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside. In a heavy skillet over high heat, pour in a small amount of oil. When it's hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it's totally done, about 3 to 4 minutes. Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool. PEANUT SAUCETo make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: spice, sweetness, etc. Set aside.OPTION 1 ASSEMBLYLay a whole wheat tortilla on a cutting board. Add lettuce leaves, chicken pieces, carrot and cucumber strips, and cilantro leaves. Drizzle on a good amount of peanut sauce, then sprinkle on some peanuts. Roll up the tortilla tightly, then slice in half and serve!OPTION 2Instead of cutting the chicken into pieces, pound it pretty flat between two pieces of plastic wrap or in a ziploc bag. Season with salt and pepper, the grill or saute it until it's totally done. Slice into thin strips.OPTION 2 ASSEMBLYAssemble as with Option 1. Just add a little extra peanut sauce for flavor!Note: You can save even more steps and grab some storebought peanut sauce from the Asian Foods aisle!
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From asianinspirations.com.au
Reviews 5
Total Time 45S
Cuisine Thai
- To Prep Soak 12 bamboo skewers in water. In a small frying pan, sauté the shallot over medium heat until translucent. Add the red curry paste and stir for a minute, or until fragrant. Add the grated carrot. Stir to combine, then remove from the heat. Once the mixture has cooled, combine with the chicken mince, chopped coriander, egg and bread crumbs. Using your hands, shape the mixture into 10-12 small, thick sausages. Slide a skewer through the centre of each of the sausages and place in the fridge for 30 mins to firm up. Make the Dipping Sauce Combine the peanut butter, garlic, ginger, rice wine vinegar, soy sauce, maple syrup and sesame oil in a blender with 2 tbsp of cold water. Whiz to combine. To Cook Heat a BBQ plate on medium-high. Remove the skewers from the fridge, and cook for 2-3 mins each side, or until the chicken has cooked through. To Serve Serve the skewers with the dipping sauce, slices of lime, and a sprinkle of chilli, chopped peanuts and coriander.
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