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Thai Chicken Wraps



2 tablespoons sesame oil

1/4 cup rice-wine vinegar

3 tablespoons soy sauce

3 tablespoons Tabasco

2 cups dry roasted, unsalted peanuts

salt and freshly ground black pepper

4 13-inch tortillas

2 whole chicken breasts, sauted and sliced on the bias

1 cup crumbled bacon

1 cup sliced scallions

1 cup chopped tomatoes

2 cups shredded mozzarella cheese




Combine the oil, vinegar, soy sauce and Tabasco in a bowl.  Place the peanuts in a food processor and blend on high speed.  Gradually drizzle in the vinegar mixture until the sauce is smooth and spreadable.  Adjust thickness with warm water and season to taste with salt and pepper.


Place the torillas in a hot, ungreased skillet, one at a time.  Heat until bubbling slightly; turn and heat the other side.


Place the cooked tortilla flat on a large sheet tray and spread about 2 tablespoons of peanut sauce over each.  Top with chicken, bacon, scallions, tomatoes and cheese.


Place under a broiler until cheese is melted.  Remove from tray and roll tightly, taking care not to break the tortillas.  Cut each into four pieces and serve with remaining sauce.



Deborah Stanton

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