Eating Healthy: Thai Chicken Wraps

Looking for something new to try for dinner? Try these yummy Thai Chicken Wraps!

Total Time: 27 minutes

Prep: 15 minutes

Cook: 12 minutes

 

SERVINGS: 4 HUGE wraps

Ingredients

  • 3 (6-ounce) chicken breasts
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon grill seasoning

Salad:

  • 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
  • 2 cups fresh bean sprouts
  • 1 cup shredded carrots, available in pouches in produce department
  • 3 scallions, sliced on an angle
  • 12 leaves basil, chopped or torn
  • 3 tablespoons chopped mint leaves (4 sprigs)
  • 1 tablespoon sesame seeds
  • 2 teaspoons sugar
  • 2 tablespoons rice wine vinegar or white vinegar
  • Salt

Spicy peanut sauce:

Directions

  • Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
  • Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
  • Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
  • Slice cooked chicken on an angle. Toss with veggies and herbs.
  • In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
  • Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

*Recipe courtesy of Rachael Ray from Food Network*

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