i'm having thai chicken wraps for dinner tonight, and it's gonna be fantastic. i love this recipe cause it's so simple and quick.

they're going to rock your world. seriously. unless i'm really pressed for time, the only tweak i make to this recipe is to chop up fresh veggies - generally whatever happens to be in the fridge. (my favourite combination includes bean sprouts, cauliflower, broccoli, onions, carrots, snow peas, and red peppers, but i always tell people to sub in any veggies they like better.)

this peanut sauce isn't spicy at all.. but it's a really nice touch so i'd highly recommend it. anyone that i've served this to has absolutely loved it - and because it's so flexible, it's pretty kid-friendly to boot (provided the kid doesn't have any nut allergies.)


  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 2 tablespoons cooking oil
  • 1 teaspoon bottled minced garlic
  • 6, 8- to 10-inch spinach, red pepper, or whole-wheat tortillas
  • 1/2 teaspoon garlic salt
  • 1/4 to 1/2 teaspoon pepper
  • 12 ounces skinless, boneless chicken breast strips for stir-frying
  • 1 tablespoon cooking oil
  • 4 cups packaged shredded broccoli (broccoli slaw mix)
  • 1 medium red onion, cut into thin wedges
  • 1 teaspoon grated fresh ginger


1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside.

2. Wrap tortillas in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.

3. In a large skillet heat the 1 tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are tender-crisp. Remove from heat.

4. To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce. Makes 6 servings.

six hours til dinnertime. YUM!


Anonymous said...

OK, I'm glad that you also think about food before the meal is even there. That makes me happy (I do too). Also - delicious. Gonna have to try it.

Last thing - I'm going to need your address and your favorite color(s). It's a surprise. You can email thecraftbegins@gmail.com (pretty please).

beadworkbyamanda said...

That recipe looks fabulous! I'll definitely have to try it soon because I loooove wraps!

Rachel said...

May I come over for dinner? I'm drooling.

Tiffany said...

Oh my. You have no idea how long I've been looking for a good Thai peanut sauce recipe! Can't wait to try it!

Taylor said...

oh, yummy!!! thanks for posting this, dearie. i've had a hard time the past couple o' days figuring out what to make for dinner. this is just the ticket! :)


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