Tuesday, January 25, 2011

Thai Chicken Wraps

These wraps can be ready in about 15-20 minutes, excluding the time to marinate the chicken, and they are delicious! This recipe comes from Luci's Southern Living for Kids cookbook (a great cookbook, by the way!).

Thai Chicken Wraps

3 4-oz boneless skinless chicken breasts
7 T sesame ginger 30-minute marinade (Lawry's is recommended, but I used our local store brand)
2 t vegetable oil
1/4 c. creamy peanut butter
4 whole wheat flour tortillas
1/4 c. pineapple preserves
1 1/3 c. shredded iceberg lettuce

1. Place chicken in a zip-top bag and add 4 T of marinade. Seal and turn to coat chicken. Marinate for 30 minutes.

2. Remove chicken from bag, discard marinade. Cook chicken in hot oil in a nonstick skillet until done. Remove from skillet and let cool slightly. Cut each chicken breast diagonally into 1/4 inch slices.

3. Stir together peanut butter and remaining 3 T of marinade in a small bowl. 

4. Spread  peanut butter mixture on one side of tortilla, leaving a 1/2 inch border. Spread 1T pineapple preserves over peanut butter mixture. top with 1/4 of the chicken and 1/3 cup lettuce. Roll tortilla up tightly. Do the same with the remaining ingredients. Makes 4 wraps.

Note: we wrapped ours in parchment paper so they'd be easy to handle when eating. Just fold the paper as you go. You could use wax paper too.

These Thai Chicken Wraps have 355 calories each. My younger two ate just half of a wrap, while my 13 year old had a whole one. 

Kid Rating: 6 Thumbs Up!

No comments:

Post a Comment

Bloggers love comments! Please share your thoughts!