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Thai Chicken Wraps Recipe

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This recipe for Thai Chicken Wraps is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Asian dressing (see below)
Pinch of cayenne pepper
1/2 tsp. finely chopped ginger root
1/2 medium red bell pepper, cut into thin strips
2 T. chopped fresh cilantro
2 T. creamy peanut butter
1/2 lb chicken breasts cut into 1/2 inch strips
1 1/2 cup coleslaw mix
1 T chopped peanuts
2 flour tortillas (8-10 inch diameter)

ASIAN DRESSING
1/4 cup rice vinegar
1 tsp sugar
pinch of ginger
1 T. soy sauce
1/2 garlic clove, minced
1/4 cup vegetable oil
Directions:
Directions:
Mix asian dressing, peanut butter and cayenne pepper until smooth. Set aside half (1/4 cup) of mixture to serve with wraps.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and ginger in skillet, stirring occasionally, until chicken is brown. Save out about 2 T of dressing and put the rest in the chicken. Cover and cook over medium-low heat 3-4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
Add the reserved 2 T of dressing mixture, the cole- slaw, red bell peppers, peanuts, and cilantro to the skillet. Toss to coat mixture well. Cook until tender. Down center of each tortilla's, spread vegetable mixture and chicken; roll up. Drizzle the rest of the Asian dressing over tortilla's.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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