Thai Chicken Wrap


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 259.3
  • Total Fat: 17.4 g
  • Cholesterol: 26.0 mg
  • Sodium: 1,382.9 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 14.1 g

View full nutritional breakdown of Thai Chicken Wrap calories by ingredient


Introduction

Delicious! Delicious!
Number of Servings: 5

Ingredients

    Boneless, skinless chicken breast (Great Value), 8 oz
    *Soy Sauce, 3 tbsp
    Vegetable Oil, 3 tbsp
    *Bean sprouts, 2 cup
    Scallions, raw, 3 small (3" long)
    Bolthouse premium matchstix carrots, 8 oz
    *McCormick GrillMates Montreal Steak Seasoning, 3 tsp
    Basil, 1 tbsp
    *Sesame Seeds, 1 tbsp
    Granulated Sugar, 2 tsp
    *Nakano Seasoned Rice Vinegar, 3 tbsp
    Skippy Natural Peanut Butter (Creamy), 4 tbsp
    Cayenne Pepper, 0.25 tsp

Directions

In a hot skillet, add 1 tbsp soy sauce, 1 tbsp vegetable oil and 1 tbsp grill seasoning. Add chicken and cook approximately 5 minutes or until brown.
In a bowl add: bean sprouts, carrots, scallions (sliced), basil, mint, sesame seeds, sugar, and 2 tbsp. rice wine vinegar.
In a bowl whisk peanut butter, 2 tbsp. soy sauce, 1 tbsp. vinegar, and cayenne pepper. Stream in 2 tbsp. vegetable oil.
Shred cooked chicken and add to vegetables. Pour sauce over mixture and mix well. Put mixture on a burrito size tortilla and eat.


Number of Servings: 5

Recipe submitted by SparkPeople user MAC120.

Member Ratings For This Recipe


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    Very Good
    great recipe with nice flavors -- nothing was too overpowering though my peanut butter mixture was awfully thick (i cut back on the oil by 1/3 to 1/2 so this is why). would be excellent as spring rolls with a lighter wrap on the outside too. also mean/veggie/sauce mixture would make a nice salad. - 1/18/09