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  • Writer's pictureTerri Windover

Crispy Thai Chicken Wraps

About those wraps you see down there. Those beautiful mouth-watering wraps. They are good. Crispy, peanuty and slightly spicy. You'll eat more than one so loosen your belt.  


1 pound chicken breasts, about 3 breasts

1 tablespoons soy sauce

1 tablespoons sesame oil

1/2 cup chunky peanut butter room temp

1/2 cup coconut milk

1 tablespoon brown sugar

4 tablespoons soy sauce

1 tablespoon hot chili sesame oil

2 tablespoon rice wine vinegar or white vinegar

1/2 teaspoon cayenne pepper

1 tablespoons sesame oil

1 tablespoon sesame seeds

2 garlic grated or finely minced

2 cup shredded carrots

2 red bell peppers julienned

1 tablespoon sesame oil

1 tablespoon soy sauce

10 inch flour tortilla wraps 

Instructions: Heat your grill, pan or skillet to medium-high heat.

Combine the chicken with 1 tablespoon sesame oil and 1 tablespoon soy sauce. Grill for 5-7 minutes on each side. Allow to cool and then cut into thin strips.

Heat 1 tablespoon of sesame oil in a medium skillet add the carrots, red peppers and 1 tablespoon soy sauce. Stir fry for 5-10 minutes or until just slightly soft. Just to cook the veggies a little.

In a medium mixing bowl combine the chunky peanut butter, coconut milk, 4 tablespoons soy sauce, brown sugar, hot chili sesame oil, rice wine vinegar, cayenne pepper, 1 tablespoon sesame oil, sesame seeds and garlic. Mix until combined thoroughly and then remove about 1/4 of the sauce to a small bowl for serving. Add the chicken to the remaining sauce and toss to combine.

Working with two tortillas at a time heat them in the microwave for 30 seconds. Add a good amount of the chicken and sauce to the top of one tortilla. Top with some veggies and then tuck in the sides and roll tightly. Repeat with remaining ingredients.

Heat a skillet with a little oil. Lightly crisp each wrap, turning to get all sides.

Serve warm with extra sauce. 

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