Thai Chicken Wraps

Submitted by MK Lady

"Quick and easy, we enjoy these as a light meal after an evening on the softball fields with our daughter."

 

• Ready In: 26mins
• Ingredients: 18
• Yields: 12 wraps

ingredients

• 3 chicken breasts
• 14.79 ml soy sauce
• 14.79 ml vegetable oil

• Salad

• 1 cucumber, peeled
• 473.18 ml bean sprouts
• 236.59 ml shredded carrot
• 3 green onions, sliced on angle
• 12 basil leaves, torn
• 14.79 ml sesame oil
• 9.85 ml sugar
• 29.58 ml rice wine vinegar
• salt

• Sauce

• 59.14 ml chunky peanut butter
• 29.58 ml soy sauce
• 14.79 ml rice wine vinegar
• 1.23 ml cayenne pepper
• 29.58 ml vegetable oil
• 12 (144 inch) flour tortillas

directions

1. Marinate chicken in 1 tablespoon soy sauce and 1 tablespoon oil for 30 minutes.
2. Grill chicken breast 6 minutes on each side.
3. Combine cucumber, bean sprouts, carrot, green onion and basil leaves in a medium bowl.
4. Combine 1 tablespoon sesame oil with sugar and 2 tablespoons rice wine vinegar. Sprinkle over salad. Salt to taste then toss.
5. Slice chicken at an angle and toss with salad.
6. Combine all sauce ingredients in a small bowl. Mix well.
7. Heat tortillas for 15 seconds per side on a very hot skillet.
8. Pile chicken and salad on wrap and drizzle with sauce. Slice in half and serve.