Thai-Style Grilled Turmeric Chicken Breast Wraps
with Sweet Chili Sauce and Peanuts- Wheat
- Sulphites
- Peanuts
- Soy
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Mustard
- Peanuts
- Sulphites
- Tree nuts
- Egg
- Gluten
- Fish
- Crustaceans
- Sesame
Juicy chicken is brushed in a savoury turmeric and oyster sauce-based marinade, grilled to perfection, then paired with crunchy red cabbage and cucumbers in a hearty, convenient wrap that's full of exciting Thai flavours.
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
( )
1 unit(s)
Sweet Bell Pepper
113 g
Red Cabbage, shredded
1 unit(s)
Mini Cucumber
1 unit(s)
Lime
1 unit(s)
Green Onion
28 g
Peanuts, chopped
( )
¼ cup
Vegetarian Oyster Sauce
( )
2 tbsp
Sweet Chili Sauce
()
1 tbsp
Soy Sauce
( )
1.5 tsp
Cumin-Turmeric Spice Blend
()
1.25 tsp
Sugar*
tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Combine vegetarian oyster sauce, Cumin-Turmeric Blend and 1 tsp (2 tsp) sugar in a shallow dish.
- Pat chicken dry with paper towels, then season with salt and pepper. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book.
- Add to dish with marinade, then toss to coat completely.
- Cover and set aside while you prep. (TIP: Have extra time? Marinate chicken in the fridge for a few hours for some extra flavour.)
- Core, then thinly slice pepper.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice cucumber.
- Wrap tortillas in foil.
- Combine sweet chili sauce, half the soy sauce, half the green onions, half the lime zest and 1 tsp (2 tsp) lime juice in a small bowl.
- In a large bowl, combine remaining soy, remaining lime juice, 1/4 tsp (1/2 tsp) sugar. (TIP: This is your dressing.)
- Add cucumbers, peppers, cabbage and remaining green onions to the large bowl with dressing. Season with salt and pepper, then toss to combine.
- Gather tortillas, shallow dish with chicken, a clean plate for cooked chicken, a brush for sauce and any grill tools on a platter, then go out to grill.
- Add chicken to the grill, keeping excess marinade in the dish. Close lid and grill until cooked through, 4-8 min per side.**
- When chicken is cooked, brush one side with some marinade, then flip. Grill for 30 sec, then repeat on other side.
- Transfer chicken to clean plate. Discard remaining marinade.
- Meanwhile, place the tortilla packet on the grill next to chicken. Close lid and grill, flipping once, until warmed through, 5-6 min. Remove from the grill and set aside.
- Thinly slice chicken.
- Carefully open tortilla packet.
- Divide tortillas between plates.
- Top with slaw, chicken and sweet chili sauce.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if desired.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook it in the same way the recipe instructs you to season and cook the chicken thighs.
- Flavor: Many loved the delicious and flavourful combination, though some found it too salty or lacking in Thai-style spice.
- Ease of prep: Several noted the recipe took longer than expected; consider marinating chicken ahead for extra flavour and convenience.
- Suggestions: Try adding mango to the salsa, using corn tortillas, or including fresh herbs like cilantro or basil for more freshness.
- Portions: Some found the chicken portion small; consider adding extra vegetables or protein to make the meal more filling.
- Cooking method: The recipe adapts well to different cooking methods; air fryer and pan-frying work as alternatives to grilling.
