Thursday, January 02, 2014

Recipe: Thai Chicken Wraps

The other night, on my way home from work, I picked up an already-cooked rotisserie chicken from the market. For only 10 whole dollars, I was able to make up three different dinner meals, all ready in under 20 minutes - BBQ Chicken Pizza, these Thai Chicken Wraps, and a Chicken & Broccoli Pasta. If you don't feel like cooking them all in the same week, just portion the meat into sandwich baggies and freeze for later.

This Thai Chicken Wrap was super simple to make and only required me to pick up a few extra ingredients from the market. I also like that Olivia could enjoy it with us. She loves broccoli and peanut butter and anything bread-like, so this was a clear winner with her, and it was just as flavorful for us adults. It's a great recipe to add into our menu rotation.

While the original recipe called for uncooked chicken, the shredded chicken just reduced the cooking time. I've included the steps in case you want to use either option.


    12 ounces  skinless, boneless chicken-breast strips (or a 1/3 of a whole roasted chicken)
    1/4 teaspoon  garlic salt
    2 cups  broccoli-slaw mix
    1/4 teaspoon  ground ginger
    Peanut sauce
    3 10-inch  whole-wheat tortillas, warmed


Sprinkle chicken strips with garlic salt. Coat a large nonstick skillet with cooking spray. Cook and stir seasoned chicken in hot skillet over medium-high heat for 3 to 4 minutes or until cooked through. Remove chicken from skillet and keep warm. Coat pan again with cooking spray. Add broccoli slaw and ginger to skillet. Cook, stirring constantly, for 2 to 3 minutes or until vegetables are crisp-tender.

Spread tortillas with peanut sauce. Top with chicken strips and broccoli-slaw mix. Roll up each tortilla, and cut in half. Serve immediately.
For the Peanut Sauce: 


    1/4 cup  creamy peanut butter (or natural peanut butter for reduced sugar)
    3 tablespoons  water
    1 tablespoon  sugar
    2 teaspoons  soy sauce
    1 clove garlic, minced


In a small saucepan, combine creamy peanut butter, water, sugar, soy sauce, and garlic, minced. Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.


I've decided to drop the recipe counting... Obviously my challenge that I started more than two years ago (yikes!) to cook and post a new recipe each week has gone by the wayside.  The cooking still continues, but I can admit when I'm defeated. But don't fret - I'll still be sharing the new recipes I try out.

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