Thai Chicken Wraps with Peanut Sauce
Chicken:
1 1/2 lbs boneless skinless chicken breasts
1 tsp garlic powder
1 tsp pepper
1 tsp salt
1 tsp sugar
Peanut sauce:
1/4 cup creamy peanut butter
2 Tbsp canola oil or peanut oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 tsp red pepper flakes
Veggie saute:
2 tsp olive oil
1/2 red onion, diced
1 cup shredded cabbage
1 cup shredded carrots
1 Tbsp fresh grated ginger
2 cloves garlic, minced
To wrap:
6 12-inch flour tortillas
3 cups hot cooked rice
4 green onions, thinly sliced
chopped roasted salted peanuts
Combine garlic powder, pepper, salt, and sugar in a small bowl. Rub mixture onto both sides of chicken. Grill the chicken or cook in a skillet for about 5 minutes on each side until cooked through. Place on a plate covered with foil. Let chicken rest for 5-10 minutes before slicing into strips.
Combine the ingredients for the peanut sauce in a blender or food processor and blend until smooth. Set aside.
In a large skillet, heat olive oil over medium heat and add the onion, cabbage, carrots, ginger, and garlic. Saute, stirring often, for 4-5 minutes, until the veggies are crisp tender.
Place a scoop of the warm rice on a tortilla. Top with sliced chicken, sauteed veggies, and sprinkle the peanuts and green onions on top. Drizzle with peanut sauce. Roll up tightly.
Serves 6
Recipe adapted from Mel's Kitchen Cafe
