Why not switch things up and need to spice up your dinner routine with my Thai Chicken Peanut Wraps? Bold, tasty and easily made in 30 minutes.
The last few weeks I’ve been in major need of change. A change of scenery. Thankfully a trip down south is solving that.
SUNLIGHT! WARMTH! Did I mention SUNLIGHT!
Being able to go for walks without a coat. Seeing the ocean. Eating Mexican, Indian food, arepas, my mom’s food. Playing tennis with my dad. Watching Poppy run into the ocean and play in the sand. Hanging out with my sis.Laying out on the hammock.
Man I really needed this.
I think you could say I was getting a little homesick as well as just a little sick of winter. This happens every single years. Some years I am better at being outside (depending on the weather) and others not so much. This year not so much.
I like change. I usually crave change. Although I am a creature of in some respects, I really LOVE change.
Even though change is normally hard, it is also a challenge that pushes me to do and be more. And I love that. Like when you take a new job or move to a new place. You are forced to step out of your comfort zone.
And although vacations are not a big life changing thing, they definitely provide a monetary change and perspective.
We have started instituting family date nights way more often than before where we try a new restaurants with Poppy. Trying new local places every time.
We’ve also tried doing more with friends. Yes this is hard sometimes with kiddos but we are trying. And personally I’ve been trying to make new things in the kitchen.
This is where my Thai Peanut Chicken Wraps come in! I started making these last year when Poppy was a newborn and then completely forgot about them. So right now in need of spicying things up, we are indulging in this ridiculous easy but crazy addicting Thai Peanut Chicken Wraps.
What makes these wraps out of this world is the Thai Peanut Sauce! It is a rich crazy flavorful mix of red chili paste, coconut milk and peanut butter. I must warn you this sauce is totally addicting and you will not be able to get enough!
The wraps themselves are super simple to throw together which makes this an ideal quick dinner, easy lunch or even a great party dish. If you are watching your carbs, make it into lettuce wraps!
Yields Makes 4
- 14 ounces skinless boneless Chicken Breast fillets or thighs(about 3 medium breasts or 4 tighs)
- 1 tablespoon canola or vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vinegar
- kosher salt and pepper
- 1/2 cucumber, quartered into spears
- 1 large carrot, cut into thin match sticks
- 1/2 cup finely chopped green onions
- 4 tortillas, regular or whole wheat
- Chopped fresh cilantro
- 1 lime (optional)
- 6-ounces can of full-fat, unsweetened coconut milk
- 3 tablespoons of Thai red curry paste
- 6 tablespoons unsweetened (natural) creamy peanut butter
- 1/4 tablespoon salt
- 4 tablespoons sugar
- 1 tablespoons apple cider vinegar or white vinegar
- 1/4 cup water
- A pinch of crushed red peppers (optional)
- Cut the chicken into strips and season with salt and pepper.
- Whisk together the soy sauce, fish sauce, and vinegar in a large bowl. Place the chicken in the bowl to marinate for about 20 minutes.
- Heat oil in a large, non-stick skillet over medium high. Once the oil is shimmering, carefully add the chicken, and sauté the chicken until fully cooked, about 2-3 minutes per side. Transfer to a bowl and blot away any excess oil
- To make the Thai Peanut Sauce, place all of the sauce ingredients into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Adding a pinch of crushed red peppers is totally optional.
- Let the mixture simmer for 3-5 minutes over low heat. Take the pot off the heat and set aside.
- To assemble wraps, grab a tortilla, layer cucumber, carrots, chicken, cilantro and a few peanuts. Drizzle Thai Peanut Sauce and squirt some lime juice over chicken and veggies. Wrap it up and enjoy.
Thai Peanut Sauce will make about 1.5 cups so it's a great leftover. Either refrigerate for a week or freeze for 2 months. The sauce will get really thick so I like to add a teaspoon or 2 of water to loosen it. This is an awesome sauce for lettuce wraps, shrimp, spring rolls, or chicken satay.