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Sunday, May 23, 2010

Thai Chicken Roll Ups

If you are looking for a different taste that is both good and quick you may want to check out this recipe I found here

1 cup Oriental dressing
1/4 cup creamy peanut butter
1/8 teaspoon ground red pepper (cayenne)
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon finely chopped gingerroot
3 cups coleslaw mix (8 ounces)
1 medium red bell pepper, cut into thin strips
2 tablespoons chopped peanuts
1/4 cup chopped fresh cilantro
6 flour tortillas (8 to 10 inches in diameter)

Mix dressing, peanut butter and red pepper until smooth. Set aside half of mixture to serve with wraps. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet. Add reserved 1/4 cup dressing mixture, the coleslaw mix, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

1 comment:

  1. I love Thai food! This sounds like a really good hot summers day dinner outside. Thanks for sharing this recipe.


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