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    • 3 (6-ounce) chicken breasts


    • 12 Basil, leaves
    • 1 cup Carrots
    • 2 cups Fresh bean sprouts
    • 3 tbsp Mint, leaves
    • 3 Scallions
    • 1/2 Seedless cucumber


    • 1/4 cup Peanut butter, chunky
    • 3 tbsp Tamari

    Baking & Spices

    • 1/4 tsp Cayenne pepper
    • 1 tbsp Grill seasoning
    • 1 Salt
    • 1 tbsp Sesame seeds
    • 2 tsp Sugar

    Oils & Vinegars

    • 3 tbsp Rice wine vinegar or white vinegar
    • 3 tbsp Vegetable oil

    Bread & Baked Goods

    • 4 (12-inch) flour tortilla wraps

    Thai Chicken Wrap from Rachel Ray

    2y Saved to Food/Drink


    • Paige Gray

    • Aliucus K

      Thai Chicken Wrap with Spicy Peanut Sauce Recipe. This was sooooo good! I used more like 1/16 tsp of cayenne, and that wasn't noticeable (good thing for me). 3 pieces of medium sized chicken was enough for 4 people to have 1 wrap. Most of us wanted a second 1/2 wrap. Needed a little extra peanut sauce - maybe a 1/3 cup. Used a Hung Cay type of peppermint from HMart that was perfect.

    • Michele Waterman

      Thai Chicken Wrap with Spicy Peanut Sauce Recipe--eliminate the tortilla and make into a salad

    • Liz Brueseke

      Thai Peanut Sauce recipe near the bottom of the recipe

    • Megan Loflin Sommers

      good lunch idea. spicy thai chicken wrap.

    • Bonni Oakes

      thai wrap with satay sauce, bean sprouts

    • Victoria Goepfert

      Asian Wraps- Our "go to" summer meal!

    • Susie Parker

      easy Thai food OMG Delicious

    • Joanne Kane

      Spicy peanut chicken wrap

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