So this week I’ve got this quick and easy Thai Chicken Wraps with Spicy Peanut Sauce recipe whipped up for you. As I have been craving spicy food lately, this recipe has got some kick…and I’m not talking about the kind my son has been giving mommy in the womb. LOL! 🙂 It won’t be long now as I am now 9 weeks away from my due date and this little monkey is nonstop in there!
Next, on to the food…that he is anxiously waiting on…this is a Rachael Ray recipe from her Everyday magazine. I’ve been really busy lately and I know that the calm after the storm is near but in the meantime I am having to whip up some quick meals so that I can get into bed by a decent hour. Bed? What’s that? More like…sleep? What’s this mythical thing I speak of? Haha! I hope you enjoy this packed-with-flavor recipe…whether you’re pregnant or not! 🙂
Thai Chicken Wraps with Spicy Peanut Sauce
Ingredients
- 3 chicken breasts (6 ounces each)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 tbsp Badia Mojo Rub – Citrus Blend
- 1 tablespoon grill seasoning
- 4 flour tortilla wraps (12 inches)
For the salad
- 1/2 English (seedless) cucumber, peeled, halved lengthwise and thinly sliced on an angle
- 2 cups fresh bean sprouts
- 1 cup shredded carrots, available packaged in the produce department at the grocery store
- 3 scallions, sliced on an angle
- 12 leaves basil, chopped or torn
- 3 tablespoons chopped mint leaves
- 1 tablespoon sesame seeds
- 2 teaspoons sugar
- 2 tablespoons rice wine vinegar or white vinegar
- Salt
For the spicy peanut sauce:
- 1/4 cup room temperature chunky peanut butter, softened in the microwave if it has been refrigerated
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar or white vinegar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
Prepare
- First, heat a grill pan over high heat. Toss the chicken with soy sauce and oil and grill for 6 minutes on each side. Sprinkle all over with Badia Mojo Rub – Citrus Blend
- Next, combine the cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season the salad with salt, to taste.
- Then, whisk the peanut butter, soy sauce, vinegar and cayenne together. Stream in the vegetable oil.
- Slice the cooked chicken on an angle. Toss with the veggies and herbs.
- In a very hot nonstick skillet, or over a gas burner, heat the tortillas for 15 seconds on each side.
- Finally, pile the chicken and veggies in the wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling. Devour responsibly!
