Thai Chicken Wrap recipe
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- 2 skinless, boneless chicken breast halves salt and ground black pepper to taste ¼ cup rice vinegar 2 tablespoons chopped fresh cilantro 1 tablespoon honey 1 tablespoon lime juice 1 teaspoon red pepper flakes 1 small head lettuce leaves, or to taste 2 large flour tortillas 3 carrots, peeled and cut into matchsticks 1 roasted red bell pepper, sliced
Nutrition Info
- 493 caloriescarbohydrate: 69.5 gcholesterol: 60.8 mgfat: 9.7 gfiber: 8.2 gprotein: 33 gsaturatedFat: 2.4 gservingSize: -sodium: 933 mgsugar: 20.1 gtransFat: : -unsaturatedFat: : -
Directions Thai Chicken Wrap
Directions
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Place chicken between 2 sheets of plastic wrap on a solid, level surface covered with a towel to minimize noise. Pound chicken flat using the smooth side of a meat mallet.
Heat a grill pan to medium-high heat.
Place chicken on the hot grill pan, season lightly with salt and pepper. Cook, covered, for 5 minutes. Flip and cook until no longer pink in the center and the juices run clear, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Stir rice vinegar, cilantro, honey, lime juice, and red pepper flakes together in a bowl to make the dressing.
Place chicken on a cutting board and chop into strips. Toss into the dressing.
Lay a bed of lettuce onto each tortilla, add carrots and roasted red bell pepper. Top with chicken strips, drizzle lettuce with remaining dressing. Wrap tortilla around the filling. Repeat with remaining tortilla.