How to Cook Thai Chicken Crunch Wraps

by Tim Schreier

Thai Chicken Crunch Wrap. A nice oriental spin on a wrap. So good.

Supplies

  • 1 Tablespoon Oil
  • 2 Chicken Breasts
  • 4 Cloves garlic
  • ½ Sweet onion
  • ½ Teaspoons Salt
  • ½ Teaspoons Pepper
  • 2 Carrots, shredded
  • ¾ Cups Finely shredded cabbage
  • 3 Green onions, thinly sliced
  • ¼ Cups Chopped cilantro
  • ⅓ Cups Sweet chili sauce
  • 1 Tablespoon Heaping peanut butter
  • ¼ Teaspoons Ginger
  • 2 Teaspoons Soy sauce
  • Crushed red pepper to taste
  • 2 Teaspoons Large tortillas (I used spinach)
  • ½ Cups Peanuts
  • Handful snap peas
  • Instructions

    Step 1

    Gather ingredients (the hard apple cider is for drinking while making this awesome meal)

    Step 2

    Prepare all ingredients.

    Step 3

    Add oil to pan over medium heat.

    Step 4

    Cook chicken, sweet onions, garlic, salt and pepper until chicken cooked through.

    Step 5

    Add carrots and cabbage and cook for a few mor mins. Don't over cool the carrots. Crunch is good.

    Step 6

    In sauce pan mix chili sauce, peanut butter, soy sauce, ginger, crushed red pepper till smooth. Add cilantro. Cook until heated through.

    Step 7

    Take lettuce.

    Step 8

    Spread spoon full of sauce on lettuce.

    Step 9

    Add peanuts and snap peas. (Optional)

    Step 10

    Place wrap on tortilla and spoon chicken mix over lettuce.

    Step 11

    Wrap and eat. Don't bite your finger off while eating it. It's soooo good.