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Thai Peanut Chicken Tortilla Wraps

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.
20 min
PREP TIME
5 min
COOK TIME
490
CALORIES
20
INGREDIENTS

INGREDIENTS

  • Peanut Sauce:
  • 1 1/2 cups (375 mililiters) crunchy peanut butter
  • 3/4 cup (175 mililiters) Coconut Milk
  • 2 tablespoons (30 mililiters) soy sauce
  • 1 tablespoon (15 mililiters) Liquid Honey Upside Down Squeeze
  • 1 tablespoon (15 mililiters) lemon juice
  • 1 tablespoon (15 mililiters) lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon (5 mililiters) shrimp paste
  • 1/2 teaspoon (2 mililiters) Organic Crushed Red Pepper
  • Tortilla Wraps:
  • 1 tablespoon (15 mililiters) peanut oil
  • 1 tablespoon (15 mililiters) slivered fresh ginger
  • 1 pound (500 grams) ground chicken
  • 1 tablespoon (15 mililiters) chopped fresh cilantro
  • 1 tablespoon (15 mililiters) chopped green onion
  • 1 1/2 teaspoons (7 mililiters) Fish Sauce
  • Sea Salt Grinder , To taste
  • White Pepper Ground , To taste
  • Flour tortillas

Preparation

  • 1 For the Peanut Sauce: in large bowl, mix all ingredients until well blended. Set aside. (Makes 2 cups (500 mL).
  • 2 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.
  • 3 Serve chicken mixture in tortillas with Peanut Sauce.
  • 4 Thai Kitchen Tip: Serve leftover Peanut Sauce as a dipping sauce for Chicken Satay and other appetizers.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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