You are here: Home » Recipes » Bangkok Chicken Wraps Bangkok Chicken Wraps Yield servings PrintEmail Ingredients FILLING2 -- Chicken breasts1/2 -- Red bell pepper, thinly sliced1/2 -- Seedless cucumber, halved lengthwise and thinly sliced on an angle2 -- Scallions, thinly sliced on an angle1 cup Carrots, shredded1 cup Bean sprouts1/3 cup Cilantro, torn -- Peanut sauce, purchased or use recipe belowPEANUT SAUCE1 -- 2 tablespoons Vegetable oil4 -- inch piece Lemongrass, thinly sliced1/2 -- inch piece Fresh ginger, minced2 -- 3 cloves Garlic, smashed or chopped1 cup Peanut butter, chunky or smooth, regular or reduced fat1/4 cup brown sugar3 tablespoons Thai fish sauce (nam pla)2 -- 3 tablespoons Lime juice, or to taste1 -- 2 tablespoons Sriracha garlic chili sauce, or to taste -- Warm water to thin out, start with 1/4 1/2 cup8 -- Asian rice paper rounds or 12 inch flour tortillas Instructions FILLING Poach chicken breasts in water until cooked through. Shred into bite-sized pieces and place in large mixing bowl. Add remaining ingredients except peanut sauce, and toss. ROLL ASSEMBLY Soak rice wrappers in warm water to soften. To assemble rolls, place filling near bottom of wrapper, top with peanut sauce, bring bottom edge over filling towards center, fold in both sides and continue rolling. PEANUT SAUCE In a small saucepan, over low medium heat, saute lemongrass, ginger, and garlic until fragrant and garlic is soft (be careful not to let garlic burn). Place in food processor or blender with remaining ingredients except water and process until smooth. Add water to thin sauce to desired consistency.