Foodie Friday is back!! This week’s recipe comes to you from the kitchen of one of my friends. Not sure how she stumbled upon this gem of a recipe, but I’m so glad she shared it with me! It calls for marinated chicken, a delectable peanut sauce, and a cabbage mixture; all wrapped up in a warm, flour tortilla. Sound good? Read on for the recipe!
To prep for this meal, I first marinated roughly 2 lbs. of freshly cut-up chicken breast in a mixture of 1 TBS. each of soy sauce and vegetable oil, and 2 tsp. of grill seasoning for an hour. (Foodie Tip: To really allow the chicken to soak up the juices, you could do this step the night before!)
After marinating for awhile, I chose to saute the poultry in a pan on the stovetop instead of using the grill like the recipe called for (we are currently grill-less, so…quite impossible to do that).
Meanwhile, I employed the help of my husband to chop up 2 cups of green cabbage, and then mixed in with it: 1 cup of shredded carrots (Foodie Tip: to save time, buy pre-shredded carrots from the store!), 3 chopped green onions, 1 TBS. sesame seeds, 2 tsp. of sugar and 2 TBS. of rice vinegar.
Next, I made the peanut sauce by stirring together 1/2 cup of chunky peanut butter, 1/4 cup of soy sauce, 2 TBS. white vinegar, 1/2 tsp. of cayenne pepper, and1/4 cup of canola oil.
The three main components of my meal were ready for assembly: the chicken, salad, and sauce!
Once everything was cooked and all ingredients prepared, I warmed up the flour tortillas before slathering on peanut sauce, topped with the cabbage salad and tasty chicken. Voilá!
And lemme tell you, folks, it was a delectable meal!! I hope you’ll give it a try, and come back for more tasty Foodie Friday recipes! 🙂
Here is the recipe:Thai Chicken Wraps with Peanut Sauce
2 lb. chicken breasts, cut into 1-inch strips
1 T. soy sauce
1 T. vegetable oil
2 t. grill seasoning
1/2 cucumber, halved lengthwise and thinly sliced
2 cups cabbage, shredded
1 cup carrots, shredded
3 green onions, chopped
1 T. sesame seeds
2 t. sugar
2 T. rice vinegar
Spicy peanut sauce:
1/2 cup chunky peanut butter
1/4 cup soy sauce
2 T. white vinegar
1/4-1/2 t. cayenne pepper
1/4 cup vegetable oil
8-10 flour tortillas
Heat or grill or pan over high heat. Toss chicken with soy sauce, oil, and grill seasoning. Grill for six minutes on each side or until done.
Combine cucumber, cabbage, carrots, green onions and sesame seeds with the sugar and vinegar. Season salad with salt, if desired.
For peanut sauce, whisk together peanut butter, soy sauce, vinegar and cayenne pepper. Stream in vegetable oil.
Heat tortillas in a skillet or microwave. Serve warm chicken, cabbage salad, peanut sauce to make wraps. Enjoy!
(To print the recipe, click on the link for the PDF version: Foodie Friday: Thai Chicken Wraps with Peanut Sauce)
Do you have a favorite recipe to share? I’d love to hear from you!