Best 4 Thai Chicken Wrap With Spicy Peanut Sauce Rachael Ray Recipes

Embark on a culinary journey to Southeast Asia with Rachael Ray's tantalizing Thai Chicken Wrap with Spicy Peanut Sauce. This delightful dish blends the vibrant flavors of Thailand into a portable and satisfying wrap. Perfectly grilled chicken, crisp vegetables, and aromatic herbs are enveloped in a soft tortilla, creating a symphony of textures and tastes.

The highlight of this wrap is the homemade spicy peanut sauce, a delectable blend of creamy peanut butter, zesty lime juice, and a touch of heat from chili sauce. With its perfect balance of sweet, savory, and spicy, this sauce elevates the wrap to new heights.

In addition to the main recipe, this article also features variations to suit diverse taste preferences. For those who prefer a vegetarian option, the recipe includes instructions for preparing tofu as a protein substitute. Moreover, the article offers a guide to making your own homemade tortillas from scratch, ensuring freshness and adding a personal touch to your meal.

Whether you're a seasoned home cook or just starting your culinary adventures, this article has everything you need to create a delicious and authentic Thai Chicken Wrap with Spicy Peanut Sauce. So, grab your apron, gather your ingredients, and let's get cooking!

Here are our top 4 tried and tested recipes!

ASIAN CHICKEN WRAPS

Asian Chicken Wraps image

Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 30m

Number Of Ingredients 15

Ingredients

1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Sriracha (or similar spicy chili sauce)
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1 pound boneless, skinless chicken breasts
1 tablespoon canola oil (or grapeseed oil, divided)
2 cups broccoli slaw
1 cup shelled edamame (thawed if frozen)
1/2 cup shredded carrots
1/2 cup finely chopped green onions
1/4 cup dry roasted salted peanuts (chopped)
Chopped fresh cilantro (to taste)
4 whole wheat tortillas

Steps:

In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

Nutrition Facts : TransFat 1 g, ServingSize 1 of 4, Calories 586 kcal, Carbohydrate 47 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 73 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 18 g

THAI GLAZED CHICKEN LETTUCE WRAPS

Thai Glazed Chicken Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Steps:

Thinly slice the chicken into strips and sprinkle with grill seasoning.
Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray image

Make and share this Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray recipe from Food.com.

Provided by moski2002

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3 (6 ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrot
3 scallions, sliced on an angle
12 leaves fresh basil (chopped or torn)
3 tablespoons chopped mint leaves
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons white vinegar
salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or 1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12 inch) flour tortillas

Steps:

Heat a grill pan over high heat.
Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together.
Stream in vegetable oil.
Slice cooked chicken on an angle.
Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Nutrition Facts : Calories 735.1, Fat 38, SaturatedFat 7.8, Cholesterol 81.7, Sodium 1472.8, Carbohydrate 58.3, Fiber 6.6, Sugar 9.6, Protein 41.6

THAI CHICKEN WITH SPICY PEANUT SAUCE

Thai Chicken With Spicy Peanut Sauce image

This is a relatively quick recipe that has a great rich flavor. The peanut sauce is also a good dipping sauce for grilled chicken.

Provided by Chris from Kansas

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 1/2 cups 5-minute instant rice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon instant minced garlic
1 tablespoon bottled chopped ginger
3/4 cup chopped green onion
1 (8 ounce) can sliced bamboo shoots, drained
1/3 cup unsalted peanuts, chopped
1 tablespoon reduced sodium soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 1/2 tablespoons creamy peanut butter
2 tablespoons vegetable oil
2 tablespoons reduced sodium soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar or 2 tablespoons distilled white vinegar
1/2 teaspoon dark sesame oil
1/8 teaspoon ground cayenne pepper, to taste

Steps:

Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
Set aside.
Bring 2 1/2 cups water to a boil in a 2-qt.
saucepan.
When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
Cut the chicken into short strips about 1/2 inch wide.
Heat the oil in a large nonstick skillet over high heat.
Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
Stir well, then add the peanut sauce and stir well again.
Cook until heated through, 2 minutes.
Serve over a bed of the rice.

Tips:

- For a gluten-free option, use gluten-free tortillas or wraps. - To make the wraps ahead of time, prepare the chicken, peanut sauce, and vegetables up to 1 day in advance. Store the chicken and peanut sauce in separate airtight containers in the refrigerator. Store the vegetables in a covered container in the refrigerator. When ready to serve, assemble the wraps and heat the chicken through in a microwave or oven. - For a spicier peanut sauce, add more chili sauce or Sriracha to taste. - If you don't have cilantro on hand, you can substitute another fresh herb, such as basil or mint. - For a healthier wrap, use whole-wheat tortillas or wraps and load them up with vegetables. - To make the wraps more substantial, add cooked rice or quinoa. - For a fun and interactive meal, serve the wraps with all of the fillings and sauces on the side and let your guests assemble their own wraps.

Conclusion:

These Thai Chicken Wraps with Spicy Peanut Sauce are a delicious and easy meal that can be made in just 30 minutes. They're perfect for a quick and healthy lunch or dinner. The wraps are filled with flavorful chicken, fresh vegetables, and a creamy peanut sauce. They're sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy meal, give these Thai Chicken Wraps a try. You won't be disappointed.