The Starving Chef Recipe: Thai Peanut Butter Chicken Wraps

By Felicia Vargo, The Starving Chef

Rarely do I make something and think, “this I will make for the rest of my life.” The more variety in my diet, the better. But, these wraps are so good! I’ve lost track of the number of weeks we’ve been in quarantine, but I can say we’ve eaten these wraps nearly weekly for the last few months. That’s how delicious they are.

Thai Peanut Butter Chicken Wraps

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 2 servings

Ingredients

4 crispy chicken tenders, cooked
2 tortilla wraps
2 cups broccoli slaw
4 T peanut sauce, for topping (recipe follows)
2 T peanuts, for topping
2 T French fried onions, for topping
4 baby corn, for topping
¼ C sweet and spicy pickled jalapenos, for topping

For the Peanut Sauce

¼ C peanut butter
2 T sriracha
3 T honey
½ T ginger, minced
1 T rice vinegar (optional)
1 t curry powder (optional)
1 T parsley, chopped (optional)
Pinch Chinese 5 Spice (optional)

Here’s How

1. Cook the chicken tenders according to the instructions on the packaging. Set aside to cool slightly.
2. In a small bowl, combine the peanut butter, sriracha, ginger and honey. Microwave for 30 seconds and then stir in the rest of the peanut sauce ingredients until a smooth but thick sauce comes together. Set aside until ready to assemble the wraps.
3. Assemble the wraps by spreading on about one to two tablespoons of the peanut sauce followed by the broccoli slaw, chicken tenders and other toppings as desired. Tightly wrap and cut diagonally (as desired). Serve immediately. Leave remaining ingredients unassembled for freshest leftovers. Enjoy!

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