Thai Chicken Wrap with Spicy Peanut sauce

Thai Chicken Wrap with Spicy Peanut Sauce – Detailed cooking recipe. Share with friends: Time: 30 minutes Difficulty: easy Quantity: 4 large wraps B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Filling

• 3 chicken breasts (170 gr.)
• 4 wheat flour tortilla cakes (30 cm.)
• 1 tbsp. l soy sauce
• 1 tbsp. l vegetable oil
• 1 tbsp. l seasonings for grill

Salad

• 1/2 peeled, cut in half lengthwise and finely chopped at the angle of a seedless cucumber
• 2 tbsp. fresh bean seedlings
• 1 tbsp. coarsely grated carrots
• 3 angled stalks of green onions
• 12 chopped or torn basil leaves
• 3 tbsp. l chopped mint leaves (4 branches)
• 1 tbsp. l sesame seeds
• 2 tsp Sahara
• 2 tbsp. l rice wine vinegar
• Salt

Spicy Peanut Sauce

• 1/4 Art. peanut butter with room temperature slices (if stored in a refrigerator, soften in microwave)
• 2 tbsp. l soy sauce
• 1 tbsp. l rice wine vinegar or table vinegar
• 1/4 tsp cayenne pepper
• 2 tbsp. l vegetable oil

Recipes with similar ingredients: chicken breasts, cucumbers, carrots, tortilla, soy sauce, rice vinegar, Peanut butter, Peanut sauce, green onions, ground cayenne pepper, basil, mint, sesame seeds

Recipe preparation:

1. Heat the grill pan over high heat. Shuffle chicken with soy sauce and butter and grill for 6 minutes. with each side. Mix cucumber, bean seedlings, carrots, green onions, basil, peppermint and sesame with enough sugar and vinegar.
2. Beat peanut butter, soy sauce, vinegar and cayenne pepper. Pour in vegetable oil. Cut the cooked chicken at an angle. Stir with vegetables and herbs. In a very hot pan with non-stick coating or on a gas stove fry tortillas in for 15 seconds on each side. Put chicken with vegetables on cakes and pour plenty of hot peanut sauce. Roll up and eat.