Wednesday 10 April 2013

Posted by Judie on Wednesday 10 April 2013
The wraps are composed of 3 elements: spicy peanut sauce, fresh veggie salad and chicken strips hot off the pan. 

Serves 4
  • 6 wraps
For the Chicken:
  • 2 chicken breasts
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
For the Peanut Sauce:
  • 1/4 cup chunky peanut butter (room temp) 
  • 2 tbsp soy sauce 
  • 1 tbsp rice wine vinegar (or white vinegar) 
  • 1/4 tsp cayenne pepper 
  • 2 tbsp vegetable oil
For the Salad:
  • 2 cups bean sprouts 
  • 1 cup shredded carrots 
  • 1/2 cucumber, peeled, pulp removed and sliced thinly 
  • 3 green onions, chopped 
  • 12 basil leaves, chopped 
  • 4 sprigs mint, chopped 
  • 1 tbsp sesame seeds 
  • 2 tsp sugar 
  • 2 tbsp rice wine vinegar (or white vinegar)

Heat grill pan over high heat. Brush the chicken with soy sauce and oil, cook for about 6 minutes on each side. Remove from heat when no longer pink inside, set aside. Once cool enough to handle, chop up or slice your chicken into strips.

Toss all salad ingredients in a large bowl. Set aside. 

If the peanut butter is too thick, heat it in the microwave for a few seconds to soften. Whisk all sauce ingredients in a bowl. 

Heat a tortilla in the microwave or oven. Spread a generous amount of peanut sauce onto the tortilla, add some salad and top with some chicken. Wrap & roll it up. 

Adapted from Original Recipe
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