I’m wrapping this Food on the Go themed week with a Thai styled chicken wrap. I think that a wrap is an excellent choice for brown bagging – it’s easy to make and easy to eat.
Thai Style Chicken Wrap with Peanut Sauce
I think some of the best wraps I’ve eaten have had Rotisserie chicken included. Using leftovers can surprisingly yield fantastic results and spread out your meals from one bird. However if you’re pressed for time, grabbing one of the already season and prepared chickens from the grocery store can be a quick alternative.
If you’re looking for a recipe I found chicken wrap at Rachel Ray‘s that works as a great starting point. If you have time to make your own peanut sauce go for it. If not, there are some prepared bottles at the store you can use.
- 3 (6-ounce) chicken breasts
- 1 tablespoon tamari
- 1 tablespoon grill seasoning
- 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
- 2 cups fresh bean sprouts
- 1 cup shredded carrots
- 3 scallions, sliced on an angle
- 12 leaves basil, chopped or torn
- 3 tablespoons chopped mint leaves
- 1 tablespoon sesame seeds
- 2 teaspoons sugar
- 2 tablespoons rice wine vinegar or white vinegar
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
Thoughts on Food on the Go
How many of you eat on the go during the week? What brown bag meals do you like to prepare? What are some of your favorite wraps to create?