Wednesday, February 17, 2010
Wraps are a popular dinner in our house. We have two regulars: Chicken Caesar and Southwest Chicken. Now we have a third - Thai Chicken. I recently had a really good Thai wrap for lunch and wanted to find something similar to make at home. While this recipe was very good, I am still on a hunt for a different sauce. The sauce I had ordered was much lighter in color and very spicy. I know how to fix the spice level, but not sure what was in, or not in, the sauce to make it much lighter. I'm guessing no soy sauce? Either way - these wraps are super easy to make and taste great!
Source: Adapted from Rachael Ray
3 (6-ounce) chicken breasts
1 tablespoon soy sauce (I use Lite)
1 tablespoon vegetable oil
1 tablespoon grill seasoning
2 cups cooked rice
1/2 cup julienned carrots
1/2 cup julienned cucumber
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with carrots and cucumber.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken, rice and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.