"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thai Chicken Wraps Recipe

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This recipe for Thai Chicken Wraps, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karrie Brinkley
Added: Tuesday, February 6, 2007


1/4 c. sugar
1/4 c. creamy peanut butter
3 T. soy sauce
3 T. water
2 T. cooking oil
1 tsp. bottled minced garlic
6 tortillas
1/2 tsp. garlic salt
1/4-1/2 tsp. pepper
12 oz. skinless, boneless chicken breasts, cut into strips
1 T. cooking oil
4 c. packaged broccoli slaw mix
1 medium red onion, cut into thin wedges
1 tsp. grated fresh ginger

For Peanut Sauce: In a saucepan, combine sugar, peanut butter, soy sauce, water, 2T oil and garlic. Heat to dissolve sugar, stirring frequently. Set aside.
Wrap tortillas in foil and bake at 350 for 10 minutes or until soft.
In a medium bowl, combine garlic salt and pepper. Add chicken and toss to coat.
In a large skillet, heat 1 T. oil. Cook chicken strips in oil over med high heat for 2-3 minutes until cooked. Remove from skillet. Add slaw, onion and ginger. Cook and stir until vegetables are tender. Remove from heat.
Assemble on tortilla the chicken and vegetables and drizzle with peanut sauce. Roll up tortilla.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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