Best 3 Thai Chicken Wrap With Spicy Peanut Sauce Rachael Ray Recipes

If you're craving a flavorful and exciting meal, look no further than this tantalizing Thai chicken wrap with spicy peanut sauce, inspired by the culinary expertise of Rachael Ray. This delightful dish combines the vibrant flavors of Thai cuisine with the convenience of a wrap, making it perfect for busy weeknight dinners or satisfying your cravings on the go. The juicy chicken, coated in a delectable blend of spices and herbs, pairs perfectly with the creamy and piquant peanut sauce, delivering a burst of flavors in every bite. Get ready to embark on a culinary journey as we guide you through the simple steps to prepare this irresistible Thai chicken wrap with spicy peanut sauce.

Check out the recipes below so you can choose the best recipe for yourself!

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray image

Make and share this Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray recipe from Food.com.

Provided by moski2002

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3 (6 ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
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 carrot
3 scallions, sliced on an angle
12 leaves fresh basil (chopped or torn)
3 tablespoons chopped mint leaves
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons white vinegar
salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or 1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12 inch) flour tortillas

Steps:

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.
Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together.
Stream in vegetable oil.
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.

Nutrition Facts : Calories 735.1, Fat 38, SaturatedFat 7.8, Cholesterol 81.7, Sodium 1472.8, Carbohydrate 58.3, Fiber 6.6, Sugar 9.6, Protein 41.6

THAI GLAZED CHICKEN LETTUCE WRAPS

Thai Glazed Chicken Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Steps:

Thinly slice the chicken into strips and sprinkle with grill seasoning.
Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

RACHAEL RAY'S THAI CHICKEN PIZZA

Rachael Ray's Thai Chicken Pizza image

From her latest cookbook, Express Lane Meals. According to Rachael, "Grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market, and have this pizza on the table in less time than it would take the delivery man to get to your door."

Provided by ChefRed

Categories Chicken

Time 29m

Yield 2-4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb pizza dough
1/2 cup Chinese duck sauce or 1/2 cup plum sauce
1/2 teaspoon red pepper flakes
10 ounces provolone cheese (2 cups) or 10 ounces monterey jack cheese
1/2 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning (eyeball it)
2 tablespoons honey
1/2 lb chicken breast, cutlets (4)
2 tablespoons cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, white and green parts, chopped
1 cup bean sprouts, a couple of handfuls
fresh cilantro leaves, chopped
1/4 cup peanuts, chopped

Steps:

Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.

Nutrition Facts : Calories 1162, Fat 69.2, SaturatedFat 30.4, Cholesterol 170.4, Sodium 2904.2, Carbohydrate 67.4, Fiber 5.4, Sugar 24.7, Protein 72

Tips:

To save time, use a store-bought rotisserie chicken or leftover chicken.
For a gluten-free wrap, use lettuce leaves or rice paper wrappers.
For a vegetarian wrap, use tofu or tempeh instead of chicken.
Adjust the spiciness of the peanut sauce to your taste by adding more or less Sriracha.
For a more flavorful wrap, marinate the chicken in the peanut sauce before cooking.
Serve the wraps with a side of pickled vegetables or a fresh salad.

Conclusion:

These Thai Chicken Wraps with Spicy Peanut Sauce are a delicious and easy meal that can be enjoyed for lunch or dinner. They're packed with flavor and can be customized to your liking. So next time you're looking for a quick and healthy meal, give these wraps a try!