My mom and I came across this recipe a few years back. I can’t remember exactly where it came from (maybe Rachel Ray?), but I’ve made it multiple times since, so the measurements became my own from what I can remember! Is it Thai? No idea. But that’s what they were called.
These Thai Peanut Wraps have a delicious, crunchy, cool cucumber and carrot salad is combined with the warm, spiced chicken, and peanut sauce. DELICIOUS. The flavors work together really well, and they’re quick to whip up! The leftovers are good straight out of the fridge.
Watching your carb intake? Skip the wrap and serve the chicken and cucumber salad over some mixed greens or your favorite lettuce. Drizzle with the peanut sauce. And trust me when I say that a little of the peanut sauce goes a long way!
Thai Peanut Wraps
8-10 whole wheat, whole grain or other tortilla shells
For the Chicken:
3 chicken breasts, sliced
1 tbsp. chili powder
1 tsp. cumin
Salt and pepper
For the Cucumber Salad:
1/2 English cucumber, cut in half lengthwise, then cut into 1/4″ thick slices
1 1/2 c. shredded carrots
4 scallions, whites and greens, sliced
1/4 c. rice wine vinegar
1 tbsp. granulated sugar or honey
1 tbsp. sesame seeds
6 basil leaves, chopped
Leaves from 2 sprigs of fresh mint, chopped
Salt and pepper to taste
For the Peanut Sauce:
1/2 c. peanut butter, softened in microwave if cold
1/4 tsp. cayenne pepper
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tbsp. olive oil
Salt and pepper to taste
For the cucumber salad, add all of the ingredients into a bowl and mix well. Season with salt to taste
Heat a large frying pan over medium heat with a drizzle of olive oil. For the chicken, slice into strips about 1/2″ thick, then cut strips in half. Sprinkle with chili powder, cumin and a sprinkle of salt and black pepper. Put into the pan and cook until browned on all sides and cooked through about 8 minutes. If you’re unsure if the chicken is done, break a strip apart, if it’s not pink, then it’s done! Set aside.
In a small bowl, whisk together the peanut butter, soy sauce, cayenne pepper, and rice wine vinegar. Stream in the olive oil while whisking.
On a plate, place a damp paper towel. Put 4 tortilla shells on it. Top with another damp paper towel. Heat for about 1 minute until the wraps are soft and pliable.
To serve, drizzle or spread a small spoonful of sauce onto a wrap. Top with chicken and then cucumber salad. Wrap it up and enjoy!