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My Thai Chicken Wraps

My Thai Chicken Wraps

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
gztg44

gztg44

This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
  2. To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
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Reviews

mreece2
20

mreece2

2/1/2011

whole Family loved them. I didnt change anything!

Lori
20

Lori

5/1/2008

I made the recipe as written. It was very good. Next time I will either omit the white sugar or cut down on the hoisin. It was too sweet for me. I served it with the Peanut Sauce II from this site. I reheated the leftovers and served it over an iceberg wedge - I liked that even better. The crunch and moisture of the iceberg really plays nicely with the heat of the chicken. I will make it again.

cindy
13

cindy

11/11/2009

This was really good..made a few changes I couldn't find hoisin sauce so I substitued it was honey turned out great. I served with Thai-style peanut sauce with honey which is a recipe on the site and that finished it well....

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