March 17, 2011

chicken thai wraps

I was asked to teach the Young Women in my church to learn to cook for one of their weekly activities. As I thought about what I was going to do, I was stumped for several days. I knew that I wanted each of them to have the opportunity to have a knife in hand and actually do work, not just watch. I wanted to teach a variety of cooking techniques and be able to give them assignments in order to get some hands-on experience since some of them have never cooked before. I knew that we had to make something that they would want to make again and it had to vegetarian friendly but also non-vegetarian friendly. And I wanted it to taste good (imagine that)!
As I searched through my recipes, I remembered these Chicken Thai Wraps. I made these often when I was in college but I hadn't made them for several years. As I read through the recipe it occurred to me that this was perfect! I would be able to divvy up the chopping (there's a lot of it) so that each girl will get a chance to learn how to chop, slice and shred. I would be able to teach them broiling, sauteing, making a sauce and steaming rice - all things that are a part of my daily or weekly cooking regimen. The girls had a great time and I think they learned a lot . . . and they all enjoyed eating them too!
4 chicken breasts, rinsed and patted dry
4 cloves garlic, minced
1 teaspoon pepper
1 teaspoon sugar
1/4 teaspoon salt

Preheat oven to broil and put rack on the top shelf. Rub the chicken with the spices and place on a broiler sheet. Broil for 12 minutes until chicken is cooked through. Let stand for 5 minutes and then cut into thin strips. Wrap in tin foil while the rest of the ingredients cook.

Vegetable Filling:
1 red onion, finely chopped
1 cup cabbage, finely shredded
1 cup carrots, finely shredded
4 green onions, sliced
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
2 Tablespoons canola oil
* you can also food process ingredients until finely chopped.

Heat oil over medium high heat and stir-fry vegetables until tender (about 5 minutes).

Peanut Sauce:
1/4 cup creamy peanut butter
1/4 cup sugar
3 Tablespoons soy sauce
4 cloves garlic, minced
3 Tablespoons water
2 Tablespoons canola oil

Combine all ingredients in a small saucepan. Let simmer, while stirring often, to allow sugar to dissolve. Set aside until ready to assemble.

Other Items:
3 cups Calrose or short-grain rice, cooked
4 large (10 - 12 inches) flour tortillas, warmed

To assemble:
Fill one warm tortilla with rice, chicken strips, vegetable filling and drizzle with sauce. Roll up and enjoy! (Serves 4)


  1. Am mental noting this one for next weeks dinner!

  2. Thanks again, Elizabeth! You did a wonderful job demonstrating. We had so much fun. The food and the company was fantastic!

  3. That looks delicious! I'm going to make that next week!

  4. Yum, I'll also be making this next week.

  5. These look so good! I think I'd prefer them wrapped in butter lettuce.

    Adding to my dinner list. Thanks!

  6. Sooo Good!!! Thanks for teaching us!:)

  7. I made these tonight and they are sooo good. I love Thai food, but don't make it from scratch. I love the simplicity of this. I have already passed it along to all of my family!

    I added some red wine vinegar to my sauce and it gave it a great kick. I also added cilantro to the wrap and it was yummy. Just some ideas!


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