Thai Chicken Wraps

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.

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Thai Chicken Wraps

Course Dinner

Cuisine Thai

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 wraps

Author Bonnie Hershey

Ingredients

• 1 lb chicken tenderloins or boneless chicken breast
• 8 whole wheat tortillas
• 1/2 tsp red pepper flakes
• 2 tsp garlic minced
• 2 tsp fresh ginger root finely chopped
• 2 TBL brown sugar or sucanat sweetener
• 2 TBL cilantro minced
• 4 TBL crunchy peanut butter or prepared PB2 plus chopped peanuts
• 4 TBL green onions chopped finely
• 4 TBL reduced-sodium soy sauce
• 1 lime worth of juice and pulp
• 1 tsp lime rind grated

Instructions

• 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!