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Thai Chicken Wrap with Spicy Peanut Sauce Recipe

Thai Chicken Wrap with Spicy Peanut Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (152)

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Average Rating:

Total Reviews: 152

Showing 21-30 of 152

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  • on July 06, 2010

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    I made this for dinner tonight. Very tasty! I also added slices of avocado which made it richer. So good! This recipe makes a lot but thats ok, LEFTOVERS!!

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  • on May 11, 2010

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    I was surprised how easy and quick this was to make and how yummy it turned out. It was a great combination of the crunchy vegetables, fresh herbs, and peanut sauce with a kick. I doubled the recipe and tripled the peanut sauce and it was more than enough. I think this would also be good with smaller size tacos too.

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  • on May 03, 2010

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    This recipe was so tasty, I can't wait to make them again. My husband was a big fan. YUM!!!

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  • on April 13, 2010

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    I love this wrap, we've made it MANY times.

    We modify the amounts of some of the ingredients.
    We usually DOUBLE the sauce!

    I use JIFF creamy peanut butter for the sauce, and add extra cayenne!

    And the RICE WINE vinegar is a MUST, DO NOT USE the white vinegar! Blech Which may be some of the issues some people have with this dish.

    Good luck...Enjoy!


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  • on April 12, 2010

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    We made this tonight and it was super tasty and super quick. I have tried to make peanut sauce in the past and it has never come out quite right. This was a simple recipe and the sauce was perfect- the right consistency and not sugary like many restaurant or store bought sauces. Good combo of veggies- I'm not a fan of mint so I left that out but it was still tasty.

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  • on April 11, 2010

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    This recipe was great, tasty, and easy to do...my guests enjoyed it very much. Highly recommend this recipe. We made extra peanut sauce...you will use it, trust me.

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  • on March 23, 2010

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    Overall, I thought this recipe had great flavor and was easy to make. However, It makes a TON of food. I just cook for one and am used to cutting recipes in half so that I'm not overwhelmed with a week's worth of leftovers. For this, I used one large chicken breast and half of the salad ingredients, which was easily enough for 3 large wraps. Also, I used siracha in place of the cheyenne pepper in the peanut sauce and liked the results.

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  • on March 13, 2010

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    Love this meal! I couldn't find any decent bean sprouts, so I replaced them with shreds of red cabbage. It was a great compliment to the other veggies & dressing mixture. I look forward to making this throughout the warm months ahead, although I think it would be great anytime of year. So good for you & so easy! I'm going to use another reviewer's idea & put grilled shrimp in it as well. Thanks!

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  • on January 23, 2010

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    add minced garlic, a shallot, a red chili (or red chili paste salt pepper to the sauce. this is how i make it. super yummy. sorry no measurements. just add a little at a time till u like.

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  • on January 10, 2010

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    This is my families favorite dinner....My husband doesn't eat meat, but will eat fish. I make his with grilled shrimp...it is awesome.
    I reworked the peanut sauce...I use peanut butter, sesame oil (to taste, a touch of tempur dipping sauce, and Thai Sweet Chili Sauce and heat just to soften peanut butter. You need to do this right before you sit down to eat. Just spread thinnly on flour tortilla and it's wonderful.

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