Thai chicken wraps have all the traditional thai flavor of peanuts, soy, cilantro and ginger. They are not too spicy for kids, yet full of flavor.
Because the time to make them is a bit more intensive than a quick 15-minute meal, I usually make a double batch and store in my freezer. These make awesome leftovers!
The recipe calls for crunchy peanut butter, but we have made an even healthier alternative using 2 Tablespoons of prepared PB2 and some chopped peanuts. The PB2 version has 85% less fat calories than regular peanut butter, and when used in a sauce like this, you can’t even tell the difference.
- 1 lb chicken tenderloins or breast
- 8 whole wheat tortillas
- ½ tspn red pepper flakes
- 2 tspn garlic, minced
- 2 tspn fresh ginger root, finely chopped
- 2 TBspn brown sugar (or sucanat sweetener)
- 2 TBspn cilantro, minced
- 4 TBspn crunchy peanut butter (or prepared PB2 plus chopped peanuts)
- 4 TBspn green onions, chopped finely
- 4 TBspn reduced-sodium soy sauce
- 1 lime worth of juice and pulp
- 1 tspn lime rind, grated
- Preheat oven to 350 degrees. Arrange chicken tenderloins or sliced chicken breast on a pan in a single layer.
- Cook chicken for 20-30 minutes or until done.
- While chicken is cooking, prepare other ingredients and combine in a large bowl. (except the tortillas, of course!)
- Cut cooked chicken into small pieces and add to the bowl. Refrigerate for at least 1 hour.
- Roll filling into tortillas and enjoy!