Bangkok Wrap Recipes

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THAI CHICKEN WRAPS



Thai Chicken Wraps image

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 to 3 tablespoons water
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
4 cups broccoli coleslaw mix
1 medium red onion, halved and thinly sliced
1 teaspoon minced fresh gingerroot
6 flour tortillas (8 inches), warmed

Steps:

  • Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

BANGKOK LETTUCE WRAPS



Bangkok Lettuce Wraps image

I was looking for a sauce that was low in carbs and sodium. Most Asian sauces are high in both. But I found one that was really good and lighter than most! Lettuce wraps are usually served as an appetizer, but if you're eating light, it makes an excellent meal on it's own. And it's a quick & easy recipe!

Provided by Joyce Newman

Categories     Sandwiches

Time 30m

Number Of Ingredients 10

1 lb lean ground pork (may substitute with ground chicken or turkey)
1 c fresh mushrooms, chopped
1 can(s) water chestnuts, chopped
1 c fresh pineapple, chopped (may substitute with canned pineapple)
1/2 c tsang bangkok peanut sauce (you can use more if not concerned with carbs, also add extra individually at table) this sauce can be bought in a bottle in the hispanic/asian isle at most grocery stores.
1 c fresh bean sprouts
1/3 c roasted peanuts, lightly salted
2 pinch salt & pepper to taste
2 Tbsp olive oil
1 iceberg lettuce head or butter lettuce head

Steps:

  • 1. In a large stir fry pan or skillet, add olive oil to coat. Start browning ground meat, then add chopped mushrooms and continue cooking for approximately 5-10 minutes. While meat is cooking, rinse the lettuce, separate into cups & pat dry if needed. Drain the liquid from meat mixture. Add salt & pepper to taste. (Optional)
  • 2. Add pineapple, water chestnuts, Bangkok peanut sauce, then stir and mix well. Add bean sprouts and peanuts and continue cooking for about 3-5 minutes.
  • 3. Remove from pan and serve in a bowl with lettuce cups on the side. Make it fun, everyone can make their own wrap! Fun for kids too! Wrap several tablespoons of meat in each lettuce cup, add 1 tbsp of peanut sauce and wrap like a burrito.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE



Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

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 carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or 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 white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

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.

More about "bangkok wrap recipes"

10 ASIAN WRAPS (+ EASY TORTILLA RECIPES AND MORE)
10-asian-wraps-easy-tortilla-recipes-and-more image

From insanelygoodrecipes.com
  • Asian Chicken Wraps. With juicy chicken, crisp veggies, and a sweet and spicy peanut sauce, these Thai-inspired chicken wraps have it all. They earn a bright crispy crunch from edamame, broccoli slaw, carrots, and green onions that shine in that creamy peanut sauce.
  • Asian Chicken Lettuce Wraps. Looking for something a little carb-friendly? Using lettuce leaves instead of carb-heavy wraps leaves more room for delicious and guilt-free filling.
  • Sweet and Spicy Pork Lettuce Wraps. Here’s another great way to indulge in Asian cuisine without the heavy carbs. Pork lettuce wraps deliver a double punch of flavor while taking it easy on the carbs.
  • Sticky Shrimp Lettuce Wraps. Just one look at these glistening sticky shrimp makes my mouth water. Give your shrimp a bath in this heavy, sticky sauce composed of honey, brown sugar, fresh ginger, and garlic.
  • Asian Slaw Vegan Wraps with Cauliflower Rice. Asian food and rice are a match made in heaven. If you love the idea of Asian wraps but don’t want to say goodbye to rice, these vegan wraps with cauliflower rice are worth a look.


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