Thai Chicken Wraps with Peanut Sauce

It's a risky move to try a new dish and invite someone over for dinner all in the same night.  I can't imagine anything worse than having hungry houseguests and ruining dinner.  Talk about anxiety!  Good thing Chipotle is down the street, just in case.

Knowing that, you would think I would avoid the stress.  But not me!  I live on the wild side!  Luckily, the other night, I invited guests over AND tried a new dish...miraculousely the stars aligned and my first attempt at this dish turned out great and I was able to avoid a quick dash down the street for some last minute burritos! 

Whew!

Thai Chicken Wraps with Peanut Sauce

Ingredients:

Chicken:

4 boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon salt

1 teaspoon sugar

Veggies:

2 Tablespoons olive oil

1/2 red onion, chopped

1 cup green cabbage, shredded

1 cup carrots, shredded

1 Tablespoon fresh ginger, grated

2 garlic cloves, minced

Peanut Sauce:

1/2 cup creamy peanut butter

4 Tablespoons peanut or canola oil

4 Tablespoons rice vinegar

2 Tablespoons soy sauce

2 teaspoons honey

4 garlic cloves, minced

2-inch piece ginger, peeled and chopped

1/2 teaspoon red pepper flakes

Wrap:

12-inch flour tortillas

3 cups jasmine rice, cooked

4 green onions, chopped

1 cup peanuts, roasted and salted

Directions:

Chicken:

Combine garlic, pepper, salt and sugar in a small bowl.  Rub onto both sides of the chicken breasts.  You can cook the chicken in a variety of ways, but I used my cast iron stovetop grill to cook.  Cook over medium heat (about 5-6 minutes on each side) until cooked through.  Remove, put on a plate and tent with foil.  Slice into pieces right before serving. 

Peanut Sauce:

Combine all the peanut sauce ingredients in a food processor and blend until smooth.  Set aside. 

Veggies:

In a large skillet, heat the oil and add onion, cabbage, carrots, ginger and garlic.  Cook for about 4-5 minutes, stirring often.  You want the veggies to be crisp and tender. 

To Serve:

Warm tortillas and scoop warm rice in cener.  Top with chicken, veggies and sauce.  Sprinkle green onions and peauts.  Roll up tightly and eat, eat, eat!