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Thai Peanut Chicken Tortilla Wraps

Name: Thai Peanut Chicken Tortilla Wraps | Billy Bee
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Asian Other,
Ingredients: 1; Peanut Sauce:; 1 1/2 cups (375 ml) crunchy peanut butter; 3/4 cup (175 ml) Coconut Milk (thai kitch); 2 tbsps (30 ml) soy sauce; 1 tbsp (15 ml) liquid honey upside down squeeze (billy bee/); 1 tbsp (15 ml) lemon juice; 1 tbsp (15 ml) lime juice; 2 cloves garlic, minced; 1 tsp (5 ml) shrimp paste; 1/2 tsp (2 ml) organic crushed red pepper (club house); Tortilla Wraps:; 1 tbsp (15 ml) peanut oil; 1 tbsp (15 ml) slivered fresh ginger; 1 pound (500 g) ground chicken; 1 tbsp (15 ml) chopped fresh cilantro; 1 tbsp (15 ml) chopped green onion; 1 1/2 tsps (7 ml) Fish Sauce (thai kitch); sea salt grinder (club house) To taste; white pepper ground (mccormick ) To taste; Flour tortillas

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
Preparation
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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

What you'll need

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.