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
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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.
Course: Entree
Cuisine: American
Author: Barbara
Ingredients
Thai Chicken Wraps
  • 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
Peanut Sauce
  • 1/4 cup sugar
  • 1/4 cup peanut butter
  • 3 Tablespoons soy sauce
  • 3 Tablespoons water
  • 2 Tablespoons vegetable oil
  • 1 teaspoon minced garlic
Instructions
  1. Wrap tortillas in foil, and warm in a 350 degree F oven for 10 minutes.
  2. Combine garlic salt and pepper; add chicken and toss to coat evenly.
  3. In a large skillet, cook chicken in hot oil over medium heat form 2 to 3 minutes or until no longer pink.
  4. Remove and cover with foil to keep warm.
  5. 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.
  6. In a small saucepan, combine all ingredients for peanut sauce - sugar, peanut butter, soy sauce, water, vegetable oil and garlic.
  7. Heat until sugar is dissolved, stirring frequently.
  8. To assemble, fill tortilla with chicken/veggie mixture and drizzle with peanut sauce.