I’ve mentioned previously that I’m a fan of any Thai dish featuring a peanut sauce. Definitely count me in! Lately, I seem to be tripping over Thai recipes calling for it as well as chopped roasted peanuts as garnish. Given that I have large jars of both peanut butter and roasted peanuts in my pantry, I am on a Thai recipe streak.
One of my favorite blogs recently featured this recipe for Thai Chicken Wraps. When I looked at the recipe, it struck me that it was a Thai version of a burrito since tortillas and rice are components along with the chicken and sautéed veggies. Instead of salsa, you drizzle a delicious peanut sauce over the chicken, rice and veggies. Then you sprinkle chopped peanuts, green onions, and cilantro over all before rolling up into one of the most delicious wraps ever. There is so much flavor and texture going on that every bite is pure delight. It’s tender and a little bit crunchy all at the same time. Of course, you can eliminate the crunchy part if you want by leaving out the peanuts.
The peanut sauce is one of the tastiest and easiest I’ve made—not surprising when I read that it originated in Cook’s Illustrated. (I don’t think I’ve ever made a CI recipe that I didn’t like.) The chicken is pretty straightforward; and, since it is covered with a very tasty veggie component as well as the peanut sauce, I think you could safely just use a rotisserie chicken without endangering the tasty outcome.
As usual, I was trying to save time in making this. I decided I would buy some shredded carrots rather than preparing my own—and then I took it a step further and just bought a bag of shredded cole slaw mix since both shredded cabbage and carrots are required. Why buy a whole head of cabbage for just one cup? Let me tell you, I was patting myself on the back for that shortcut! Doing so eliminated a lot of peeling and chopping.
None of the kids were around to enjoy this frantastic wrap, so Roger and I had leftovers which we ate in the form of a Thai “burrito” bowl. Same recipe—we just eliminated the tortilla wrap. By doing so, this makes the recipe gluten free as long as you use gluten-free soy sauce. When we had eaten the last of the leftovers, the next day we both wished that we still had some left!
One year ago: Buttermilk Pancake Dry Mix
Thai Chicken Wraps
Ingredients for the Chicken
- 4 boneless, skinless chicken breasts
- 1 tsp. garlic powder (I used 2 cloves freshly minced garlic)
- 1 tsp. pepper
- 1 tsp. salt
- 1 tsp. sugar
Ingredients for the Veggie Sauté
- 2 tsp. olive oil
- 1/2 red onion, thinly sliced
- 1 cup finely shredded green cabbage
- 1 cup finely shredded carrots
- 1 tbl. freshly grated ginger
- 2 large cloves garlic, finely minced
- 6 12-inch tortillas
- 3 cups warm, cooked Jasmine rice
- 4 green onions, thinly sliced
- Chopped roasted, salted peanuts
- Chopped cilantro, optional (I love cilantro so added this)
Ingredients for the Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tbl. peanut oil or canola oil
- 2 tbl. rice vinegar
- 1 tbl. soy sauce
- 1 to 2 tsp. honey
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and chopped
- 1/4 tsp. red pepper flakes
Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.
Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside
In a large nonstick skillet (I used my cast iron pan), heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger and garlic. Sauté the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender.
Source: Adapted from a delicious recipe from Mel’s Kitchen Café