Thai Chicken Wrap
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 16.00 | oz | chicken breast , 4 oz each bonless, skinless |
| 6.00 | oz | Hellmann's Blue Ribbon Collection Sesame Thai Vinaigrette |
| 4.00 | x | Tortillas 10" ea or sandwich wraps |
| 4.00 | oz | Napa cabbage , shredded |
| 4.00 | oz | Bell pepper, red , julienned |
| 4.00 | oz | Carrots , grated |
| 0.75 | cup | Skippy Peanut Butter |
| 1.00 | tbsp | Soy sauce |
| 3.00 | tbsp | Knorr Ready To Use Sweet Red Chili Sauce |
Preparation
In medium bowl, combine chicken and Hellmann's Blue Ribbon Collection Sesame Thai Vinaigrette. Cover and refrigerate 3-4 hours, turning occasionally.
Prepare Spicy Peanut Sauce: In small saucepan, combine Skippy Peanut Butter and soy sauce with 8 oz water. Cook over medium-low heat, stirring constantly, until thickened, about 8-10 minutes. Remove from heat; let stand about 30 minutes or until cooled. Stir in Knorr Ready To Use Sweet Red chili Sauce; refrigerate at least 30 minutes.
Remove chicken from dressing; discard dressing. Grill chicken breasts until 165 degrees F. Slice into strips.
On one tortilla, place 1 sliced chicken breast. Top with 1 oz Napa cabbage, 1 oz red bell pepper and 1 oz carrot. Top with 2 oz Spicy Peanut Sauce.
Roll up, burrito-style. Repeat to make 4 sandwiches. Serve immediately or hold refrigerated until service.
