Thai Chicken Wraps

Name: Thai Chicken Wraps
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 907 grams about 5, bone-in chicken thighs; 473 milliliters shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe); 2 carrots, grated; 59 milliliters freshly chopped cilantro leaves; 1 small cucumber, julienned; 4 larges flour tortillas; 1 teaspoon chopped garlic; 2 Tbsps lime juice; 118 milliliters peanut butter, chunky style; 1 teaspoons red pepper flakes; 4 servings Salt and freshly ground black pepper; 3 Tbsps soy sauce; 2 teaspoons sugar; 473 milliliters water, plus 1/3 cup

Thai Chicken Wraps

Need a dairy free main course? Thai Chicken Wraps could be an amazing recipe to try. One serving contains 752 calories, 45g of protein, and 51g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have peanut butter, soy sauce, freshly cilantro leaves, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes.

Ingredients you will need

Chicken Thighs

Soy Sauce

Water

Equipment you will use

Sauce Pan

Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Frying Pan

Rolls recipe.

Ingredients you will need

Roll

In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Peanut Butter

Lime Juice

Garlic

Sugar

Equipment you will use

Bowl

Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Whisk

Rolls recipe.

Ingredients you will need

Roll

Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring

Ingredients you will need

Vegetable

Wrap

Whole Chicken

Equipment you will use

Toothpicks

Microwave

Rolls recipe.

Ingredients you will need

Roll

Equipment

Ingredients

Servings:

907grams

about 5, bone-in chicken thighs 473milliliters

shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe)2

carrots, grated 59milliliters

freshly chopped cilantro leaves 1small

cucumber, julienned 4larges

flour tortillas 1teaspoon

chopped garlic 2Tbsps

lime juice 118milliliters

peanut butter, chunky style 1teaspoons

red pepper flakes 4servings

Salt and freshly ground black pepper 3Tbsps

soy sauce 2teaspoons

sugar 473milliliters

water, plus 1/3 cup

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.