Favorite Thai Chicken Wrap

Sunday, January 8, 2012

Thai Chicken Wraps

Thank you to my neighbor Kathleen for sharing this perfect recipe!


* 2 cup water,
* 2 pounds, about 5, boneless chicken breasts and simmer them as directed
* 4 large flour tortillas
* 2 carrots, grated
* 2 cups shredded cabbage,
* 1/4 cup freshly chopped cilantro leaves
* Chopped red/yellow/orange peppers
* Dried Cranberries
* Salt and freshly ground black pepper

Dipping Sauce
* 1/2 cup peanut butter
* 2 tablespoons lime juice
*1/3 cup water
* 2 teaspoons sugar
* 1 teaspoon chopped garlic
* 1/2 teaspoon red pepper flakes
* 3 tablespoons soy sauce


In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones.

In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. (I had to add extra water and soy sauce and lime juice to taste and for consistency. The recipe as noted was too thick – just tweak as necessary)

Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve

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