Thai Chicken Wraps

If you need a meal on the table in a hurry, this one will be sure to please. Comprised of simple and yet seemingly ordinary ingredients, the rich peanut sauce combined with the fresh crunch of cucumbers is satisfying and refreshing. If you're looking for a few shortcuts, try using leftover shredded rotisserie chicken (minus the skin) and using jarred Thai-style satay peanut sauce, although from-scratch satay sauce will taste much better, produce a larger amount, and in the long run, will be cheaper than a jar of store-bought sauce.

Thai Chicken Wraps

4 (6 oz.) boneless skinless chicken breasts

1 tbsp. + 1 tsp. olive oil

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

½ a seedless cucumber; halved lengthwise, peeled and julienned

1 tbsp. chopped fresh cilantro

4 (8") whole wheat tortillas

4 tbsp. Thai-style satay peanut sauce (jarred or homemade)

Heat a grill pan over high heat. Rub the chicken breasts with olive oil, then sprinkle with salt and pepper.

Add the chicken to the pan and reduce the heat to medium.  Cook 6 minutes a side (depending on thickness) or until cooked through.  Remove from the pan, let sit for 5 minutes, then slice diagonally on the bias.

Combine the cucumber and the cilantro in a small bowl.

Assemble the wraps just before you are ready to serve.  Heat a nonstick skillet over medium heat, and heat the tortillas for 15 - 20 seconds on each side.

Spread 1 tbsp. of the satay sauce on each tortilla.  Top each with the chicken slices and a quarter of the cucumber mixture.  Wrap the tortillas and serve immediately with cooked brown rice or any other side of your choice.

Serves 4 (1 wrap each)

NOTE:  I used this recipe as a "base." I thought it seemed a little plain, so I added thinly sliced red bell pepper and shredded carrots.  Shredded green cabbage would also be a good filler ingredient.

Thai Style Satay Sauce

1 1” piece ginger, peeled and chopped

3 cloves garlic, smashed

2 tbsp. light brown sugar

1 cup Smuckers natural creamy peanut butter

3 tbsp. rice wine vinegar

3 tbsp. low sodium soy sauce

1 tsp. Sriracha hot chili sauce (or to taste)

1 tbsp. toasted sesame oil

6 tbsp. water

In a blender or food processor, add the ginger, garlic, sugar, peanut butter, vinegar, soy and chili sauces, sesame oil and water.  Process until smooth.

Put the blender jar or food processor bowl into the refrigerator and let chill half an hour before using - or if desired, use immediately.