Easy Thai Chicken Wraps Recipes

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THAI CHICKEN LETTUCE WRAPS



Thai Chicken Lettuce Wraps image

This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 19

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro
CHICKEN SALAD:
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

Steps:

  • In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

THAI CHICKEN WRAPS



Thai Chicken Wraps image

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 to 3 tablespoons water
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
4 cups broccoli coleslaw mix
1 medium red onion, halved and thinly sliced
1 teaspoon minced fresh gingerroot
6 flour tortillas (8 inches), warmed

Steps:

  • Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

MY THAI CHICKEN WRAPS



My Thai Chicken Wraps image

This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.

Provided by gztg44

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

1 rotisserie chicken, skinned and boned, meat pulled into large chunks
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 (12 ounce) package coleslaw mix with carrots
1 tablespoon chopped fresh basil
2 tablespoons white sugar
black pepper to taste
½ cup hoisin sauce
¼ cup soy sauce
2 tablespoons white vinegar
1 head green leaf lettuce, leaves separated, rinsed, and patted dry
1 cup Thai-style peanut sauce

Steps:

  • Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
  • To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g

EASY THAI CHICKEN WRAPS



Easy Thai Chicken Wraps image

This is from a Betty Crocker Quick and Easy cookbook. It truly is quick and easy and it is SOOO good. After I had them for the first time, I couldn't wait to make them again! If I'm in a hurry or don't have it on hand, I leave out the ginger. Since there is a little ginger in the dressing I use, I never miss it.

Provided by tiffanylynn444

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup asian-style dressing (I use Kraft Light Asian Toasted Sesame)
1/4 cup creamy peanut butter
1/8 teaspoon ground red pepper (cayenne)
1 lb boneless skinless chicken breast, cut into 1/2 inch strips
1/2 teaspoon gingerroot, finely chopped
3 cups coleslaw mix (8 ounces)
1 medium red bell pepper, cut into thin strips
2 tablespoons peanuts, chopped
1/4 cup fresh cilantro, chopped
6 flour tortillas (8-10 inches in diameter)

Steps:

  • 1. Mix dressing, peanut butter and ground red pepper until smooth. Set aside half of mixture to serve with wraps.
  • 2. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
  • 3. Add coleslaw mix, reserved 1/4 cup dressing mixture, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

Nutrition Facts : Calories 405.8, Fat 15.3, SaturatedFat 3.2, Cholesterol 65.8, Sodium 445.3, Carbohydrate 31.8, Fiber 4.6, Sugar 5.7, Protein 36.2

THAI CHICKEN WRAPS



Thai Chicken Wraps image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 cup water, plus 1/3 cup
3 tablespoons soy sauce
2 pounds, about 5, bone-in chicken thighs
1/2 cup peanut butter, chunky style
2 tablespoons lime juice
2 teaspoons sugar
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
4 large flour tortillas
2 carrots, grated
1 small cucumber, julienned
2 cups shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe)
1/4 cup freshly chopped cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
  • In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe.
  • Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE



Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
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
1/4 cup room temperature chunky peanut butter, soften in 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
4 (12-inch) flour tortilla wraps

Steps:

  • 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.

THAI CHICKEN WRAPS



Thai Chicken Wraps image

Try Thai tonight. You can wrap up a tasty chicken dinner in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 10

1 cup Oriental dressing
1/4 cup creamy peanut butter
1/8 teaspoon ground red pepper (cayenne)
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon finely chopped gingerroot
3 cups coleslaw mix (8 ounces)
1 medium red bell pepper, cut into thin strips
2 tablespoons chopped peanuts
1/4 cup chopped fresh cilantro
6 flour tortillas (8 to 10 inches in diameter)

Steps:

  • Mix dressing, peanut butter and red pepper until smooth. Set aside half of mixture to serve with wraps.
  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
  • Add reserved 1/4 cup dressing mixture, the coleslaw mix, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

Nutrition Facts : Calories 505, Carbohydrate 43 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg

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