So this week I’ve got this quick and easy Thai Chicken Wraps with Spicy Peanut Sauce recipe whipped up for you. As I have been craving spicy food lately, this recipe has got some kick…and I’m not talking about the kind my son has been giving mommy in the womb. LOL! 🙂 It won’t be long now as I am now 9 weeks away from my due date and this little monkey is nonstop in there!
Next, on to the food…that he is anxiously waiting on…this is a Rachael Ray recipe from her Everyday magazine. I’ve been really busy lately and I know that the calm after the storm is near but in the meantime I am having to whip up some quick meals so that I can get into bed by a decent hour. Bed? What’s that? More like…sleep? What’s this mythical thing I speak of? Haha! I hope you enjoy this packed-with-flavor recipe…whether you’re pregnant or not! 🙂
Thai Chicken Wraps with Spicy Peanut Sauce
Ingredients
- 3 chicken breasts (6 ounces each)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 tbsp Badia Mojo Rub – Citrus Blend
- 1 tablespoon grill seasoning
- 4 flour tortilla wraps (12 inches)
For the salad:
- 1/2 English (seedless) cucumber, peeled, halved lengthwise and thinly sliced on an angle
- 2 cups fresh bean sprouts
- 1 cup shredded carrots, available packaged in the produce department at the grocery store
- 3 scallions, sliced on an angle
- 12 leaves basil, chopped or torn
- 3 tablespoons chopped mint leaves
- 1 tablespoon sesame seeds
- 2 teaspoons sugar
- 2 tablespoons rice wine vinegar or white vinegar
- Salt
For the spicy peanut sauce:
- 1/4 cup room temperature chunky peanut butter, softened in the microwave if it has been refrigerated
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar or white vinegar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
Prepare
1.First, heat a grill pan over high heat. Toss the chicken with soy sauce and oil and grill for 6 minutes on each side. Sprinkle all over with Badia Mojo Rub – Citrus Blend
2. Next, combine the cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season the salad with salt, to taste.
3. Then, whisk the peanut butter, soy sauce, vinegar and cayenne together. Stream in the vegetable oil.
4. Slice the cooked chicken on an angle. Toss with the veggies and herbs.
5. In a very hot nonstick skillet, or over a gas burner, heat the tortillas for 15 seconds on each side.
6. Finally, pile the chicken and veggies in the wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling. Devour responsibly!
