"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Thai Chicken Wrap Recipe

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This recipe for Thai Chicken Wrap, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Ornelas
Added: Tuesday, April 21, 2009


1 lb. chicken breasts
6 cloves minced garlic
1 tsp. pepper
1 tsp. sugar
1/4 tsp. salt
1 red onion cut into thin wedges
2 tsp. oil
1 c. shredded cabbage
1 c. shredded carrots
4 green onions
1 T. ginger
cooked rice

Peanut Sauce:
1/4 c. creamy peanut butter
1/4 c. sugar
3 T. soy sauce
4 cloves minced garlic
3 T. water
2 T. vegetable oil

Prepare Peanut Sauce by heating all ingredients on low heat until sugar melts. Set aside to cool.

Combine 4 cloves garlic, pepper, sugar, and salt. Rub over chicken breasts. Broil or grill until chicken is done. Cut chicken into thin strips. Cook onion in oil until tender. Add cabbage, carrots, green onion, ginger, and remaining 2 cloves of garlic. Cook about five minutes, keep warm.

To assemble spread cooked rice into warmed tortilla. Top with chicken, cooked vegetables, and a little peanut sauce. Serve with remaining peanut sauce on the side.




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