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