Thai Chicken Wrap
It's time you gave this chicken wrap a Thai. Stuffed with a ton of fresh ingredients, this poultry-driven wrap is satisfying any time of day. It's sure to be a feather in your cap. When you're searching for a sandwich substitute, this is it.
At a glance
- Slice the chicken into thin strips for stir-frying. Season with garlic salt and pepper; heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink. Remove from skillet and keep warm. Add the shredded broccoli, onion, and ginger to the hot skillet; stir-fry for 2-3 minutes or until vegetables are crisp-tender.
- Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften. Or wrap tortillas in foil and heat in a 350-degree oven for 10 minutes.
- To assemble, spread each tortilla with about 1 tbsp. Thai peanut sauce. Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks. Serve remaining peanut sauce on the side.
- To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.
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