Why this recipe Matters
Mom, can you make the Thai Chicken Wraps?
Sara, when are you going to make the Thai Chicken Wraps again?
A week or two goes by…or six months, actually.
Um….can I just have your recipe to make the Thai Chicken Wraps?
(In chimes Gordon)…Yeah, can she?
Emma and Gordon LOVE this recipe.
Love.
It’s not very complicated to make. So I’m unsure of why it took me so long to make it for them. I originally created the Thai Chicken Wraps several summers ago, but I never wrote down an actual recipe. So I suppose doing it now seemed daunting.
After Emma’s repeated requests, to just have the recipe, so she could just make them, herself…
Here we are.
So this one’s for Em.
I guess now I’ll be asking her to make them.
Prepare your Taste Buds
Back to the recipe and why Gordon & Emma enjoy them so much. Thai Chicken Wraps are light, filling and the sauce is delicious! In fact, the sauce is really where it’s at. A soft flour tortilla is packed full of fresh veggies; cabbage, carrots, green onions, cilantro and sugar snap peas. Layered in the wrap as well, are thinly sliced strips of chicken breast and slivered almonds for crunch. Then, for the grand finale, the wrap is drizzled with or dipped into the Peanut Ginger Sauce!
Oh the sauce.
When I say the sauce is packed full of flavor, I do NOT lie. Fresh grated ginger, lime juice, and cilantro add a pop of flavor! They enhance the taste of the soy sauce, honey, brown sugar, and creamy peanut butter big time. While I’m aware that these combining these ingredients may seem odd to some….
Trust me.
It works.
Thai Chicken Wraps with Peanut Ginger Sauce are perfect for a party, a packed lunch and for dinner. They taste light, healthy and will satisfy your appetite without being heavy. Promise you’ll try this recipe. I assure you that you’ll be craving them until the next time you make them again!
If you don’t believe me, just ask Emma & Gordon.
Handy Hints for Thai Chicken Wraps with Peanut Ginger Sauce
• What to serve with Thai Chicken Wraps? For lunch, I recommend keeping it simple with Kettle Cooked Potato chips. For dinner, heat up some frozen sweet potato fries (they are delicious dipped in the Peanut Ginger Sauce too!)
•Thai Chicken Wraps are a great make-ahead meal for entertaining. Simply prepare all of the ingredients. Keep them separate and store them in the refrigerator for up to 24 hours in advance. A few hours ahead of serving, assemble the wraps. Tightly fold parchment paper around each Thai Chicken Wrap and refrigerate until ready to serve.
•If you are short on time, you can substitute packaged tri-color coleslaw for the carrots, red, and Napa cabbage. However, the texture of the wrap will be less tender.
•For more details on how to fold a Thai Chicken Wrap properly, check out this blog post.
Thai Chicken Wraps with Peanut Ginger Sauce
Full of fresh veggies, chicken, almonds, and a flavorful peanut ginger dipping sauce, Thai Chicken Wraps are delicious! Easy to prepare, they are perfect for any meal and can be made ahead and enjoyed anytime!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 Wraps 1x
- Category: Dinner, Lunch
- Cuisine: Thai
Ingredients
Broiled Chicken Breast
• 1.5 lbs chicken breasts (about 2-3)
• 1 tablespoon canola oil
•2 tablespoons sesame oil
•1 tablespoon soy sauce
•1 teaspoon rice vinegar
•1 teaspoon honey
•1 teaspoon light brown sugar
• 1 teaspoon kosher salt
•1/2 lime
Peanut Ginger Sauce
• 1/4 cup creamy peanut butter
•1/4 cup canola oil
•2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon light brown sugar
• 1 clove garlic, chopped
•1 1/2 teaspoons fresh ginger, grated
• 1/4 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper flakes
Asian Slaw Mix
• 4 cups Napa cabbage, sliced into small strips, about 1/4 inch thick
• 2 cups red cabbage, sliced into small strips, about 1/8 inch thick
• 1/2 cup shredded carrots
• 1 cup sugar snap peas, sliced thinly
• 1/4 cup fresh cilantro, chopped small
Wraps
•6 Grande Flour Tortillas
• 3/4 cup green onions, sliced (about 2-3 large)
• 3/4 blanched slivered almonds
Instructions
To Broil Chicken Breast
- Position the oven rack to the highest setting (about 6″ from the broiler) and preheat oven to broil-high.
- Add the chicken breast to a gallon size Ziplock bag. Then, using a meat mallet, pound the chicken breasts to a uniform 1″ thickness.
- In a small bowl whisk together canola oil, sesame oil, soy sauce, rice vinegar, honey, brown sugar and 1/2 teaspoon of kosher salt. Pour the mixture into the Ziplock bag, seal and gently massage the sealed bag, until the marinade is all over until the chicken is evenly coated.
- Remove the chicken breasts from the bag and on a baking sheet that has been lined with non-stick foil.
- Broil the chicken for 4-5 minutes. Remove from the oven, flip the breasts over and broil for an additional 4-5 minutes until the chicken is cooked and registers 165° on an instant read thermometer.
- Squeeze the halved lime juice over the cooked chicken and sprinkle evenly with the additional 1/2 teaspoon of kosher salt. Set the tray aside and allow the chicken breasts to cool for 10-15 minutes. Once cool, transfer the cooked chicken to a cutting board and slice thin.
Peanut Ginger Sauce
- Using an immersion blender or blender, combine all of the ingredients and blend until the vinaigrette is emulsified. Set aside.
Slaw Mix
- In a large bowl, toss together the cabbages, carrots, snap peas and cilantro.
Assemble the Wraps
- Working with one tortilla at a time, layer slaw mix, chicken, green onions and almonds in the center. Gently fold the left and right sides over the filling, while holding the sides in, tuck the side closest to you over the fillings and roll it up tightly.
- To cut the wrap into two halves, place a toothpick on both sides of the burrito to keep together. Using a serrated knife, slice at a diagonal at the center of the wrap.
- Serve each wrap with a side of ginger peanut sauce to either drizzle or dunk your wrap. Enjoy!
Nutrition
- Serving Size: 1 Wrap
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