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Thai Chicken Wrap


Prep Time: 10 Minutes

Cook Time: 20 Minutes

  • 1 lb. ground chicken
  • 1 Tbsp. peanut oil
  • ½ onion minced
  • 1 cup red or green pepper diced
  • 1 8 oz can Dynasty Water Chestnuts drained and minced

For the Sauce:

  • 3 Tbsp. Kikkoman Soy Sauce
  • 3 Tbsp. Dynasty Plum Sauce
  • 1 Tbsp. Dynasty Sesame Oil
  • 1 Tbsp. Nishiki Rice Vinegar
  • 1 Tbsp. peanut butter
  • 1 Tbsp. honey
  • 2 tsp. sweet chili sauce
  • ½ tsp. garlic powder
  • ¼ tsp. powdered ginger

To serve

  • ¼ cup peanuts crushed.
  • Bibb Lettuce leaves
  1. Whisk together sauce ingredients until well combined. If you use firmer peanut butter, you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
  2. Heat 2 Tbsp. Peanut oil in a frying pan. Once hot, add ground chicken. Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion becomes translucent.
  3. Add the peppers and water chestnuts and cook for about 5 minutes or until the peppers become soft. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.  
  4. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

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Dish Type / Ethnic Cuisine