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Thai Chicken Wraps

Makes: 6 servings
Start to Finish 25 mins
Thai Chicken Wraps
  • 1/4  cup  sugar
  • 1/4  cup  creamy peanut butter
  • 3  tablespoons  soy sauce
  • 3  tablespoons  water
  • 2  tablespoons  cooking oil
  • 1  teaspoon  bottled minced garlic
  • 6 8 - 10  inches  green, red, and/or plain flour tortillas
  • 1/2  teaspoon  garlic salt
  • 1/4 - 1/2  teaspoon  pepper
  • 12  ounces  skinless, boneless chicken breast strips for stir-frying
  • 1  tablespoon  cooking oil
  • 4  cups  packaged shredded broccoli (broccoli slaw mix)
  • 1  medium red onion, cut into thin wedges
  • 1  teaspoon  grated fresh ginger
Directions Peanut Sauce::

1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside.

2. Wrap tortillas in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.

3. In a large skillet heat the 1 tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.

4. To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce. Makes 6 servings.

Nutrition Facts (Thai Chicken Wraps)
  • Servings Per Recipe 6,
  • cal. (kcal) 330,
  • Fat, total (g) 16,
  • chol. (mg) 30,
  • sat. fat (g) 3,
  • carb. (g) 30,
  • fiber (g) 3,
  • pro. (g) 17,
  • vit. A (RE) 31,
  • vit. C (mg) 23,
  • sodium (mg) 911,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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