My hubby loves peanut butter. He wakes up in the middle of the night with his stomach grumbling and he always stumbles into the kitchen and makes himself a peanut butter sandwich with a cup of cold milk of course. I decided to be adventurous and make this Thai peanut chicken wrap for dinner one night. I thought that the peanut butter would win over my hubby and boy was I right! He loved these wraps and took the leftovers for lunch the next day. This is a really easy recipe, however, after making it there are some changes I would make. I’ll make note of these changes later. I found the original recipe here. The recipe recommends sauteing the broccoli slaw in butter. I did this and found that it made the slaw too soggy and the wrap lost a lot of crunch factor. I would recommend leaving whatever veggies you choose to use, raw. I also made my own tortillas and you can find the recipe here.
- 1/3 cup peanut butter
- 1/3 cup honey
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon lime juice
- 1 bag of broccoli slaw (or use any vegetables that you prefer)
- 1 cup shredded carrot
- 1 teaspoon minced garlic
- 2-3 chicken breasts cut into strips (or use a package of chicken strips for a faster option)
- flour tortillas (or make your own use this recipe)
- dried peanuts to garnish
- cilantro to garnish
- Combine all sauce ingredients in a medium sized pot. Cook over medium-low heat and stir it every once in a while. Cook for 7-10 minutes or until smooth and thickened and heated through.
- Melt butter in a large skillet and add garlic. Cook for 30 seconds or until fragrant. Add chicken strips and cook until they are cooked through.
- Once chicken is cooked through and golden brown add 1/2 cup of the peanut sauce to the chicken. Stir until the chicken is evenly coated.
- Assemble wraps by placing some strips of chicken in the middle and top with your choice of vegetables. Garnish with peanuts and cilantro and a fresh squeeze of lime juice.
- Use the remaining peanut sauce for dipping!