Thai Chicken Wraps

Pioneer Woman has some of the most amazing recipes, and this is one of them.  I made this for the family for lunch after church Sunday and we all gave it a thumbs up.  Don’t be afraid when you see the length of the recipe-it has shortcuts and it is not hard to prepare.

Here are the tweaks I made to her recipe:

  1. I did not have Hot Chili Oil so I omitted that.
  2. I bought store bought peanut sauce in the oriental section so I didn’t have to make that.
  3. I precooked my carrot strips so they would not be real crunchy-but I didn’t overcook them.
  4. I peeled my cucumber-just my preference.
  5. I choose option one (cook in the skillet vs. grilling).
  6. I did not serve with any of her optional additions and I did not serve with peanuts.

To sum it up-easy, not real time consuming, doesn’t have to marinade very long.  My sauce did not thicken up like I thought it would.  Next time I will add a little more corn starch to begin with.  I just drained the sauce off that did not get thick (sauce I cooked it in) and I served with peanut sauce.  I was afraid it would not be quite spicy enough since I had omitted the Hot Chili Oil, but the peanut sauce had a good kick to it.  I used regular tortillas and my additions were lettuce, carrot strips, cucumber strips, cilantro leaves and peanut sauce.  It was YUMMY.  I doubled it since there were 4 of us eating and we had no leftovers-so keep this in mind when you are preparing.

ENJOY:)

http://thepioneerwoman.com/cooking/2013/02/thai-chicken-wraps/

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1 Comment (+add yours?)

  1. Holly Dennis
    Feb 26, 2013 @ 17:09:49

    Looks GREAT!

    Reply

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