Periodically I subscribe to Cooking Light magazine. I tear out recipes that look enticing and throw them in a folder for days when I’m needing inspiration. One of those recipes, Thai Chicken Wraps, quickly became a family favorite. I love this dish, too, but the original recipe is pretty labor intensive. Over the years I have modified it, opting for shortcuts that cut preparation time but still give satisfying results.
Ingredients
One rotisserie-cooked chicken (available at Costco and most grocery store delis)
One bag cole slaw mix or broccoli slaw mix
Red onion, sliced into narrow wedges (optional)
Brown rice
Creamy, natural peanut butter
Sugar
Soy sauce
Minced garlic (I buy the tubes and squeeze!)
Canola oil
Sugar
Spinach tortillas
Preparation
1) Prepare rice.
Start cooking 1 cup brown rice on stove or in rice cooker per package instructions.
2) Make peanut sauce.
In a small saucepan, combine:
½ cup creamy natural peanut butter
½ cup sugar
6 tablespoons soy sauce
Minced garlic (amount your preference)
6 tablespoons water
2 tablespoons canola oil
Heat the mixture until sugar dissolves, stirring often. Set aside.
3) Prepare vegetables.
Saute minced garlic, slaw mix and red onion slivers (if desired) in two teaspoons of cooking oil until vegetables are tender.
4) Wrap it up!
Place a spinach tortilla on a plate. Spoon some brown rice in the center. Add pieces of rotissierie chicken and a generous scoop of vegetable mixture. Top with sauce. Fold two sides of tortilla over the mixture and then start with one of the remaining sides to roll it up.
