THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
THAI CHICKEN WRAPS
Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
THAI (WRAP) SANDWICH
A complete meal in a bowl or a 'roll'. Or, better yet . . . serve as a salad and save the leftovers for wraps. Whether you serve as a salad or a wrap, your family is going to love this easy and inexpensive dish!
Provided by Galley Wench
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- SAUCE:.
- In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; sauté until lightly brown, approximately 2 minutes, stirring constantly. Remove and set aside.
- To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
- Remove from heat and cool slightly; add chicken.
- SALAD:.
- In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
- Pour dressing over vegetables and toss.
- Garnish with noodle mixture and cilantro; serve immediately.
- WRAP:.
- Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
- Garnish each wrap with noodle mixture and cilantro.
- Fold each end toward center and roll.
- Serve immediately.
Nutrition Facts : Calories 829.3, Fat 58.2, SaturatedFat 14.1, Cholesterol 59.4, Sodium 1120.3, Carbohydrate 54.2, Fiber 5.8, Sugar 18, Protein 27
THAI EGGPLANT SANDWICH
Make and share this Thai Eggplant Sandwich recipe from Food.com.
Provided by Mulligan
Categories Lunch/Snacks
Time 1h5m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- For the eggplant spread, pierce the eggplant in several places with the tines of a fork. Wrap in aluminum foil and bake for 1 hour. Unwrap the eggplant, let cook slightly, and cut it in half. Scoop the cooked pulp onto a cutting board, discarding as many seeds as possible. Coarsely chop the eggplant and plant it in a mixing bowl. Add the basil leaves, lemon zest, oil, and raisins. Combine well. Season with salt and pepper. Set aside.
- In another bowl, mix the chevre with 2 tablespoons of the oil and season to taste with salt and pepper.
- Preheat the broiler.
- Assemble the sandwiches. Divide the eggplant spread evenly atop the slices of toasted peasant bread. Cover evenly with the whole basil leaves. Spread the chevre mixture over the basil leaves and top each sandwich with a tomato slice. Brush the tomatoes with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper.
- Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat source until the tomato just starts to brown, 2-3 minutes. Sprinkle the tops with the slivered basil and serve immediately.
Nutrition Facts : Calories 204.5, Fat 8.9, SaturatedFat 1.3, Sodium 139.6, Carbohydrate 29.2, Fiber 5.8, Sugar 11.3, Protein 4.8
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