Wednesday, May 6, 2009

Thai Chicken Wraps with Spicy Peanut Sauce...

The "Salad Portion" of the meal...
The "Chicken Portion" ...
The "Finished Product"- DELICIOUS!!!

OK folks, if you read my family blog then you know that my husband made me a fabulous anniversary dinner that is now in my top 5 favorite meals, so I thought I would share the recipe with you! It is a Rachel Ray recipe, so you can google hers, or you can check out this one, I simplified it and added a few things- either way you will love it!

Ingredients for Chicken:
3 chicken breasts or a package of chicken tenderloins
1 TBSP soy sauce
1 TBSP canola oil
1 TBSP grill seasoning

Ingredients for Salad Portion:
1/2  cucumber, peeled, sliced and halved
1/2 red bell pepper, chopped
1 cup shredded carrots
2 cups bean sprouts
3-4 scallions, sliced
12 basil leaves, chopped (*optional, use if your a basil fan, can go without)
3 TBSP mint leaves, chopped ( a must!)
1 TBSP sesame seeds
2 tsp. sugar
2 TBSP rice or white vinegar

Spicy Peanut Sauce (spice can be optional!)
1/4 cup chunky peanut butter, room temp
2 TBSP soy sauce
2 TBSP vegetable oil
1 TBSP rice or white vinegar 
1/4 tsp cayenne pepper *** optional, if you don't want the kick- leave this out!

Don't forget the Tortillas!!! I love the spelt ones from Trader Joe's- they go great with this meal!

This meal is really easy to whip up- you will chop all the salad ingredients and mix them into a large bowl. Next, wash your chicken, put it on a skillet on the stove with the "chicken ingredients" and brown the chicken. Once it's cooked, slice your chicken into bite size pieces and add it to the "salad ingredients" bowl. Toss that together. Lastly, whisk all the "peanut sauce ingredients" together to make the sauce (mine was more of a spread than a dribbley sauce, but none the less, very tasty!)

Warm a tortilla, spread the peanut sauce on it and then scoop some of the chicken salad mixture onto it. Roll it up and enjoy!

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