Thai-style mexican chicken wraps

  • 800g boneless skinless chicken breasts
  • 1 tbsp peanut oil
  • 35g taco seasoning mix
  • 110ml bottled peanut sauce
  • 1 tsp red curry paste
  • 2 tbsps fresh lime juice
  • 2 tbsps caster sugar
  • 8 tortillas
  • 110ml sour cream
  • 450g shredded Monterey Jack cheese
  • 525g finely shredded lettuce
  • 110g very thinly sliced red onion
  • Decorative toothpicks, if desired
1) Cut chicken into small bite-size pieces.

2) In 30cm non-stick frying pan, heat oil over medium-high heat until hot. Add chicken and sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in centre. Remove from heat; cover to keep warm.

2) Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.

3) Heat tortillas by placing 1 at a time in 25cm non-stick pan or on hot non-stick griddle on medium-high heat 3 to 5 seconds, turning once.

4) To assemble each wrap, spoon about 110g chicken mixture down centre of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tbsp curry-peanut sauce. Fold 2 sides of tortilla to the middle; secure with toothpick.

5) Serve warm.

Rule the Kitchen with More Recipe Faves

Thai Green Chicken Curry
Thai Green Chicken Curry
Time
-
Serves
4
Difficulty
Easy
Thai BBQ chicken
Time
15
Serves
-
Difficulty
Easy
Chicken enchiladas with green sauce and long-grain rice
Chicken enchiladas with green sauce and long-grain rice
Time
45
Serves
4-5
Difficulty
Med
Chicken-Flautas-with-Avocado-Cream
Chicken Flautas with Avocado Cream
Time
20
Serves
16
Difficulty
Easy