Grilled Thai-Inspired Chicken Wraps
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Grilled Thai-Inspired Chicken Wraps

Grilled Thai-Inspired Chicken Wraps

with Fresh Mango and Marinated Cucumber

Fusion food at its best. Tender juicy grilled chicken gets drizzled with our very own curry sauce along with crushed peanuts, fresh cilantro and sliced mango! The best part is it's all hand-held wrapped up in a BBQ-kissed pita!

Tags:
Spicy
Allergens:
Sesame
Wheat
Peanuts
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

1 tbsp

Thai Seasoning

(Contains Sesame)

1 unit

Mango

2 unit

Pita Bread

(Contains Wheat)

28 g

Peanuts, chopped

(Contains Peanuts)

7 g

Cilantro

66 g

Mini Cucumber

56 g

Spring Mix

1 tbsp

Chili-Garlic Sauce

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Mild Curry Paste

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories810 kcal
Fat46 g
Saturated Fat13 g
Carbohydrate64 g
Sugar15 g
Dietary Fiber6 g
Protein40 g
Cholesterol160 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Paper Towel
Small pot
Whisk
Medium Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 425°F over medium heat. Cut mango into 1/4-inch slices. Cut cucumber into 1/4-inch pieces. Roughly chop cilantro.

Marinate chicken
2

Pat chicken dry with paper towels. Add chicken, Thai Seasoning, half the chili garlic sauce and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then toss to coat.

Marinate cucumbers and warm curry sauce
3

Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add cucumbers, then toss to coat. While cucumbers marinate, heat a small pot over medium heat. When hot, add 2 tbsp butter (bdl for 4 ppl), then curry paste and remaining chili garlic sauce. Cook, whisking often, until warmed through, 1-2 min. (NOTE: If the sauce is too thick, add 1/2 tbsp warm water at a time, until desired consistency is achieved). Remove pot from heat. Set aside.

Grill chicken
4

Add chicken to grill, close lid and grill until cooked through, 5-7 min per side.**

Grill pitas
5

When chicken is almost done, add pitas to other side of grill. Close lid and grill until heated through and grill marks form, 1-2 min per side. (NOTE: Keep an eye on pitas so that they don't burn!)

Finish and serve
6

Add spring mix to the large bowl with cucumbers. Toss to combine. Slice chicken. Divide pitas between plates, then spread curry sauce over pitas. Top with chicken, mango, cilantro and peanuts. Serve salad alongside.

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