Bangkok Chicken Wraps

  • Yield servings


2 -- Chicken breasts
1/2 -- Red bell pepper, thinly sliced
1/2 -- Seedless cucumber, halved lengthwise and thinly sliced on an angle
2 -- Scallions, thinly sliced on an angle
1 cup Carrots, shredded
1 cup Bean sprouts
1/3 cup Cilantro, torn
-- Peanut sauce, purchased or use recipe below
1 -- 2 tablespoons Vegetable oil
4 -- inch piece Lemongrass, thinly sliced
1/2 -- inch piece Fresh ginger, minced
2 -- 3 cloves Garlic, smashed or chopped
1 cup Peanut butter, chunky or smooth, regular or reduced fat
1/4 cup brown sugar
3 tablespoons Thai fish sauce (nam pla)
2 -- 3 tablespoons Lime juice, or to taste
1 -- 2 tablespoons Sriracha garlic chili sauce, or to taste
-- Warm water to thin out, start with 1/4 1/2 cup
8 -- Asian rice paper rounds or 12 inch flour tortillas


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.

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.

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.



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