Monday, January 11, 2010
Thai Chicken Wraps
I've had a recipe sitting in my recipe holder forever for these and then the other day my friend Dana posted about eating thai chicken wraps and I decided I wanted one too! So this is what we had for dinner tonight. Very simple and even my 8 year old stepdaughter Emma ate it so I knew it had to be pretty good.
9-12 oz. skinless, boneless chicken breast strips
Salt & pepper
1 carrot, julienned (I used my mandolin slicer)
1 cucumber, cut into strips
3 TBSP all natural creamy peanut butter
1.5 TBSP low sodium soy sauce
1/2 tsp minced garlic
1/2 tsp ground ginger
3 whole wheat wraps
Salt & pepper the chicken and cook until no longer pink. Add in the carrots and cook another two minutes. Don't let the carrots get soft!
In a small pot whisk together the peanut butter, soy sauce, garlic, and ginger and heat. Whisk constantly until creamy and heated through and remove from heat.
Layer a wrap with the chicken and carrots, cucumber and 1-2 tablespoons of sauce. Wrap up and enjoy!