Easy Thai Chicken Wraps

Submitted by tiffanylynn444

"This is from a Betty Crocker Quick and Easy cookbook. It truly is quick and easy and it is SOOO good. After I had them for the first time, I couldn't wait to make them again! If I'm in a hurry or don't have it on hand, I leave out the ginger. Since there is a little ginger in the dressing I use, I never miss it."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 cup asian-style dressing (I use Kraft Light Asian Toasted Sesame)
• 1⁄4 cup creamy peanut butter
• 1⁄8 teaspoon ground red pepper (cayenne)
• 1 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 1⁄2 teaspoon gingerroot, finely chopped
• 3 cups coleslaw mix (8 ounces)
• 1 medium red bell pepper, cut into thin strips
• 2 tablespoons peanuts, chopped
• 1⁄4 cup fresh cilantro, chopped
• 6 flour tortillas (8-10 inches in diameter)

directions

1. 1. Mix dressing, peanut butter and ground red pepper until smooth. Set aside half of mixture to serve with wraps.
2. 2. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
3. 3. Add coleslaw mix, reserved 1/4 cup dressing mixture, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

Reviews

[HeatherN]

Very, very yummy!! I served this with Recipe #178068 as a Thai soup and sandwich - very good! I used chunky peanut butter and left out the chopped peanuts at the end. Also instead of cole slaw mix, I used broccoli slaw which was really really good!! My husband loved this and so did my eight year old son! He ate a whole wrap by himself! I got 5 wraps out of it, so it made enough for dinner and extra to take for lunches during the week. I will make this often, thank you for posting :-)

 

[dumbell579]

I read your recipe about a week ago and have been dying to try it. I used roasted red pepper and garlic dressing which I am not sure if thats considered 'Asian' style or not but it sure tasted fine. I followed the recipe pretty close except I didn't toss the dressing with the cabbage mix, instead when making the wraps, I layered the chicken with cabbage then just used a spoon to pour the dressing mix over it and then continued to layer with bell pepper strips. I also added some thin slices of cut zucchini suggested by another wrap recipe that I made yesterday, it adds for a great flavor and crunch. The measurements are perfect for the dressing mix I think b/c for 2 wraps I still have exactly half left, so if I make 2 more for my husbands lunch it should be just enough. One wrap stuffed well i think is enough for a girl, maybe 2 for a guy but since I'm pregnant and I loved it so much I managed to eat 2. The only time it really takes is to make the chicken and cut up any vegetables which can be done simultaneously. Your recipe is definitely not getting the attention it deserves. I hope other people try this recipe. It really is easy, filling, and tastes great, now if I can just get my husband to start trying new flavors!