Spicy Thai Chicken Salad Wrap With Sesame Peanut Dressing Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, chili paste, and sesame oil to make the dressing.
• STEP 2.Heat a grill pan or grill over medium-high heat. Season the chicken breasts with salt and pepper, then grill for 6-8 minutes per side until cooked through. Let the chicken rest for a few minutes, then slice into thin strips.
• STEP 3.In a large bowl, combine the sliced chicken, shredded cabbage, carrots, bell pepper, cucumber, and cilantro. Pour the dressing over the salad and toss to coat.
• STEP 4.To assemble the wraps, place a scoop of the salad mixture onto a tortilla or wrap. Fold in the sides, then roll up tightly. Cut the wraps in half and serve.

Cooking Tips

• You can add additional vegetables such as bean sprouts or sliced radishes to the salad for extra crunch.
• If you prefer a milder spice level, reduce the amount of chili paste in the dressing.
• To make the wraps ahead of time, store the salad mixture and dressing separately. Assemble the wraps just before serving to prevent them from getting soggy.

Storage and Serving

• Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the wraps with extra peanut dressing on the side for dipping, if desired.
• This recipe can be easily doubled or halved to serve a larger or smaller crowd.