These Thai Chicken Wraps with a homemade peanut sauce and boneless chicken breasts are an easy weeknight dinner option that the entire family will love.
Thai Chicken Wraps
The homemade peanut sauce is what sets these wraps apart from others. The sauce is really simple to make. All you do is heat peanut butter, sugar, water, vegetable oil, soy sauce and garlic in a small saucepan until the sugar is dissolved. The result is a delicious sauce that you could easily eat by itself with a spoon. Not to mention the fact that it is a home-run with the kids.
Barbara was a little leery about making this for her husband (he can be a picky eater). But he ate seconds and commented on how yummy they were…a total surprise to both of them.
This is another recipe from Barbara’s college days when she lived in Glenwood – a cooperative on Purdue’s campus. Like the Cheesy Mexican Chicken, 20-Minute Ham and Cheddar Chowder, and Pork Chop Potato Bake, these Thai Chicken Wraps with peanut sauce were in the top five favorite recipes for most of Barbara’s housemates. Everyone showed up for lunch when they made these.
The funny thing about her Glenwood recipes is that Barbara has to divide each recipe by six since the original recipes make huge portions to feed more than 30 girls.
HOW TO MAKE CHICKEN WRAPS WITH PEANUT SAUCE:
Season sliced chicken breast with garlic salt and pepper. Saute in a skillet with hot vegetable oil. Remove from pan. Saute a bag of shredded broccoli slaw and ginger until tender. Add the chicken back to the vegetable mixture. Meanwhile, add peanut butter, soy sauce, water, vegetable oil and garlic to a small saucepan. Heat until sugar is dissolved, stirring constantly. To serve, smear warm tortillas with the peanut sauce, and fill with chicken/broccoli mixture.
NOTES ABOUT THAI CHICKEN WRAPS WITH PEANUT SAUCE:
- This could easily be made using pre-cooked diced chicken breasts. What a time-saver!
- Broccoli slaw can be found in the refrigerated section of the grocery store with the other salads and slaw mixes. Or you could use those broccoli stalks that typically get thrown out by shredding them up.
- If you’re adverse to broccoli or if you have a bag of regular slaw mix in the refrigerator, feel free to swap it out.
- You could help make this lower in carbs by using lettuce wraps instead of tortillas. Or we’ve been known to just eat a pile of broccoli slaw and chicken topped with peanut sauce.
- 6 8 or 10-inch plain, red or green tortillas
- 1 pound boneless skinless chicken breast cut into strips
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 Tablespoon vegetable oil
- 1 bag packaged shredded broccoli broccoli slaw mix
- 1 teaspoon grated fresh ginger
- 1/4 cup sugar
- 1/4 cup peanut butter
- 3 Tablespoons soy sauce
- 3 Tablespoons water
- 2 Tablespoons vegetable oil
- 1 teaspoon minced garlic
Wrap tortillas in foil, and warm in a 350 degree F oven for 10 minutes.
Combine garlic salt and pepper; add chicken and toss to coat evenly.
In a large skillet, cook chicken in hot oil over medium heat form 2 to 3 minutes or until no longer pink.
Remove and cover with foil to keep warm.
Add broccoli mix and ginger to skillet; cook and stir for an additional 2 to 3 minutes or until veggies are crisp-tender. Add chicken back to veggies and stir.
In a small saucepan, combine all ingredients for peanut sauce - sugar, peanut butter, soy sauce, water, vegetable oil and garlic.
Heat until sugar is dissolved, stirring frequently.
To assemble, fill tortilla with chicken/veggie mixture and drizzle with peanut sauce.
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