Thai Chicken Wraps

By mkuchel

Ingredients

• ADD TO 2ND HALF OF SAUCE:
• 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
• 1 Tablespoon Rice Wine Vinegar
• 1/4 cup Soy Sauce
• 1 teaspoon Pure Sesame Oil
• 1 teaspoon Hot Chili Oil
• Juice Of 2 Limes
• 1 Tablespoon Minced Fresh Ginger
• 2 Tablespoons Brown Sugar
• 1 teaspoon Cornstarch
• 2 Tablespoons Honey
• Peanut Or Canola Oil For Frying
• Peanut Sauce
• 1/2 cup Peanut Butter (crunch/chunky Is Good!)
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Honey
• 1/2 teaspoon Hot Chili Oil
• 1 teaspoon Crushed Red Pepper
• Juice Of 2 Limes
• Water, As Needed For Thinning
• Wraps
• 2 Tortillas
• Green Leaf Or Other Lettuce, Leaves Left Whole Or Shredded
• 1 whole Large Carrot, Cut Into Thin Strips Or Julienne
• 1/2 whole Cucumber, Seeds Scraped Out, Cut Into Strips
• Cilantro Leaves
• Shelled Peanuts
• Optional Additions:
• Bean Sprouts
• Alfalfa Sprouts
• Baby Spinach Leaves
• Thinly Sliced Red Onion
• Sliced Green Onion
• Blanched Asparagus
• Salt And Pepper, to taste
• Sriracha

Details

Servings 2
Preparation time 20mins
Cooking time 30mins
Adapted from thepioneerwoman.com

Preparation

Step 1

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.

Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.

Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.

In a heavy skillet over high heat, pour in a small amount of oil. When it's hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it's totally done, about 3 to 4 minutes.

Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.

PEANUT SAUCE

To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: Set aside.

ASSEMBLY:

Lay a tortilla on a cutting board. Add lettuce leaves, chicken pieces, carrot and cucumber strips, and cilantro leaves. Drizzle on a good amount of peanut sauce, then sprinkle on some peanuts. Roll up the tortilla tightly, then slice in half and serve!