Thai Chicken Wrap recipe

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Ingredients

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
¼ cup rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon red pepper flakes
1 small head lettuce leaves, or to taste
2 large flour tortillas
3 carrots, peeled and cut into matchsticks
1 roasted red bell pepper, sliced

Nutrition Info

493 calories
carbohydrate: 69.5 g
cholesterol: 60.8 mg
fat: 9.7 g
fiber: 8.2 g
protein: 33 g
saturatedFat: 2.4 g
servingSize: -
sodium: 933 mg
sugar: 20.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken between 2 sheets of plastic wrap on a solid, level surface covered with a towel to minimize noise. Pound chicken flat using the smooth side of a meat mallet.

  2. Heat a grill pan to medium-high heat.

  3. Place chicken on the hot grill pan, season lightly with salt and pepper. Cook, covered, for 5 minutes. Flip and cook until no longer pink in the center and the juices run clear, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. Stir rice vinegar, cilantro, honey, lime juice, and red pepper flakes together in a bowl to make the dressing.

  5. Place chicken on a cutting board and chop into strips. Toss into the dressing.

  6. Lay a bed of lettuce onto each tortilla, add carrots and roasted red bell pepper. Top with chicken strips, drizzle lettuce with remaining dressing. Wrap tortilla around the filling. Repeat with remaining tortilla.

Recipe Yield

2 wraps

Recipe Note

A tasty meal that can be prepped a few days ahead of time, so you can throw it all together for a fast 5-minute lunch. For a cheaper, fresher version, try preparing everything at home. Serve with your favorite store-bought peanut sauce.

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