Thai Peanut Chicken Tortilla Wraps
By: Club House Kitchens
Made With:
Peanut sauce is the hero of this recipe. After enjoying it with the chicken tortilla wraps, use it to dip chicken satays or even chicken nuggets.
Recipe Info
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Prep Time:
20m
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Cook Time:
5m
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Servings:
4
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User Rating:
Ingredients
- Peanut Sauce:
- 1 1/2 cups (375 ml) crunchy peanut butter
- 3/4 cup (175 ml) Thai Kitchen® Coconut Milk
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) Billy Bee® Honey
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) lime juice
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) shrimp paste
- 1/2 teaspoon (2 ml) Club House® Crushed Red Pepper
- Tortilla Wraps:
- 1 tablespoon (15 ml) peanut oil
- 1 tablespoon (15 ml) slivered fresh ginger
- 1 pound (500 g) ground chicken
- 1 tablespoon (15 ml) chopped fresh cilantro
- 1 tablespoon (15 ml) chopped green onion
- 1 1/2 teaspoons (7 ml) Thai Kitchen® Premium Fish Sauce
- Club House® Sea Salts Grinder, to taste
- Club House® Ground White Pepper, to taste
- Flour tortillas
Nutrition Information
(per serving)
- Calories 490
- Cholesterol 100 mg
- Protein 30 g
- Saturated Fat 10 g
- Sodium 570 mg
Peanut sauce is the hero of this recipe. After enjoying it with the chicken tortilla wraps, use it to dip chicken satays or even chicken nuggets.
Key products
Instructions
Instructions
- For the Peanut Sauce: in large bowl, mix all ingredients until well blended. Set aside. (Makes 2 cups (500 mL).
- For the wraps: In wok or large skillet, heat oil on high heat. Add ginger; stir fry until fragrant. Add chicken; stir fry 4 minutes or until lightly browned and internal temperature reaches 165°F (74°C). Stir in cilantro, green onion and fish sauce. Season to taste with salt and white pepper.
- Serve chicken mixture in tortillas with Peanut Sauce.
Thai Kitchen Tip:
- Serve leftover Peanut Sauce as a dipping sauce for Chicken Satay and other appetizers.






