Thai Chicken Wraps

Don't be intimidated by this recipe!  It really is so simple!  Its even easier if you cook up a bunch of chicken and freeze it in meal size portions, just thaw and you are ready to go!


Start with the chicken.  I buy the chicken breasts with the bones still attached when they go on sale.  Its cheap and easy to work with.  Throw them all in the crock pot on low for the day.  Then just remove bones, shred the meat, measure out about 2-3 cups of chicken and add:

2 T. soy sauce
2 T. peanut oil
Set aside.

Mix the following salad ingredients together in a large bowl.
4 cups fresh bean sprouts
1 1/2 cups of grated carrots
 3/4 cup chopped celery
2 cups iceberg lettuce, shredded
6 green onions, sliced at an angle
Mix the following and toss with the salad:
2 T. sesame seeds
2 T. sugar
1/4 c rice wine vinegar
1/4 t salt

Peanut Sauce: (I could not find our chunky PB, its still boxed up, so I used Bangkok Peanut Sauce from the bottle and it was fabulous.  Next time I will make the sauce from the recipe)
1/2 cup chunky Peanut Butter
1/4 cup soy sauce
2 T. rice wine vinegar
1/2 t cayenne pepper
1/4 cup vegetable oil
Whisk together peanut butter, soy sauce, vinegar, and cayenne pepper.  Add oil by whisking in a slow stream until totally mixed in.

Serve by piling salad down the middle of a tortilla, then add chicken.  Drizzle liberally with peanut sauce then roll tortilla up burrito style and cut in half(or serve whole as we did).  That is all there is to it!  A simple recipe that is GREAT for the hot summer weather!