Thai Chicken Wraps with Peanut Sauce

If you're noticing that this is a different peanut sauce recipe than the one I posted with the chicken satay a while back (because I know you're scrutinizing my recipes that closely), you're right.  I make different peanut sauces depending on what I'm making them with.  So sue me.  The peanut sauce here works really nicely with the crunchy veggies and the peppery, garlicky, slightly sweet chicken slices.  (Full disclosure: I can't stop myself from downing 3 or 4....or 7....slices of this chicken while I slice it and prep the wraps.)  Don't let the long list of ingredients fool you--this is a pretty easy recipe and it comes together super fast.  Win, win.

Thai Chicken Wraps with Peanut Sauce

Number of Servings: 6
Time to Prepare: 25 minutes

• 3 chicken breasts
• 1 tsp garlic powder
• 1 tsp pepper
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup creamy peanut butter
• 2 Tbsp canola or peanut oil
• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 tsp honey
• 2 cloves garlic, minced
• 2 Tbsp freshly grated ginger
• 1/4 tsp crushed red pepper
• 1 Tbsp olive or peanut oil
• 1 small red onion (or 1/2 large), thinly sliced
• 1 cup shredded green cabbage
• 1 cup shredded carrots
• 1 Tbsp freshly grated ginger
• 3 cloves garlic, minced
• 6 (12") flour tortillas
• 3 cups cooked Jasmine or white rice
• 4 green onions, chopped
• chopped dry roasted peanuts

Combine garlic powder, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high and broil the chicken about 5-8 minutes on each side, until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.

In a blender or food processor, combine the peanut butter, 2 Tbsp oil, rice vinegar, soy sauce, honey, 2 cloves garlic, 2 Tbsp ginger, and crushed red pepper.  Blend until smooth and set aside.

In a large nonstick skillet, heat the 1 Tbsp oil over medium heat and add the onion, cabbage, carrots, 1 Tbsp ginger and 3 cloves garlic. Sauté the mixture, stirring often, for 5-10 minutes, until the vegetables are cooked to your desired level of doneness (I like my cabbage kind of wilty so I usually do 10, but if you want yours more crisp, aim for 5).  Place a scoop of warm rice on a tortilla. Top with sliced chicken and sauteed vegetables, then drizzle with peanut sauce. Sprinkle the green onion and peanuts on top.  Roll up tightly and serve.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Garlic, ginger, red onion, cabbage, carrots, green onion