Thai Chicken Wrap with Spicy Peanut Sauce
From 30 Minute Meals : Get Together by Rachael Ray
3 chicken breasts (6 ounces each)
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salad
1/2 seedless English cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts (Not going to lie, I used canned. I've yet to find fresh sprouts here)
1 cup shredded carrots
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt, to taste
Sauce
1/4 cup room-temperature chunky peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 twelve-inch flour tortilla wraps
Heat grill pan (I used a cast iron skillet) over high heat. In a bowl, toss chicken with soy and oil. Grill 6 minutes on each side. I personally don't trust those numbers and did closer to 10 minutes on each side.
Make the salad: Combine cucumber, sprouts, carrots, scallions, basil, mint, and sesame seeds with a generous sprinkle of sugar and vinegar. Season with salt, to taste.
Make the sauce: Whisk peanut butter, soy sauce, vinegar, and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with the salad.
In a very hot nonstick skillet or over a gas burner, heat tortillas 15 seconds on each side.
Pile chicken and salad in wraps and drizzle liberally with Spicy peanut sauce before wrapping and rolling. Slice in half on an angle and serve.
I enjoyed my wraps with clementines. Lots of veggies packed in there. I don't know, is this a foodie dish?
From 30 Minute Meals : Get Together by Rachael Ray
3 chicken breasts (6 ounces each)
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salad
1/2 seedless English cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts (Not going to lie, I used canned. I've yet to find fresh sprouts here)
1 cup shredded carrots
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt, to taste
Sauce
1/4 cup room-temperature chunky peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 twelve-inch flour tortilla wraps
Heat grill pan (I used a cast iron skillet) over high heat. In a bowl, toss chicken with soy and oil. Grill 6 minutes on each side. I personally don't trust those numbers and did closer to 10 minutes on each side.
Make the salad: Combine cucumber, sprouts, carrots, scallions, basil, mint, and sesame seeds with a generous sprinkle of sugar and vinegar. Season with salt, to taste.
Make the sauce: Whisk peanut butter, soy sauce, vinegar, and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with the salad.
In a very hot nonstick skillet or over a gas burner, heat tortillas 15 seconds on each side.
Pile chicken and salad in wraps and drizzle liberally with Spicy peanut sauce before wrapping and rolling. Slice in half on an angle and serve.
I enjoyed my wraps with clementines. Lots of veggies packed in there. I don't know, is this a foodie dish?