Thai Chicken Wrap

By Allan H – Orillia, ON
Thai Chicken Wrap
  • Prep Time: 30
  • Total Time: 30
  • Servings: 4

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About this Recipe

An enjoyable way of enjoying chicken with a little spice.


4 Dempster's whole wheat large tortilla
4 Maple Leaf Prime chicken breasts, sliced
2 2-3 (depending on size) red peppers
1 tbsp vegetable oil
1/2 cup chicken broth
1 tbsp soy sauce
4 leaves Romaine lettuce
1 tbsp sugar
1/2 tbsp sesame oil
1 tbsp sesame seeds
1/2 tbsp corn starch
1 tbsp cold water
1 tbsp Sriracha hot pepper sauce


Cut red peppers in quarters and clean out core and seeds. Fry in oil for about 5 minutes until softened and slight browned. Set aside.
In a bowl combine sesame oil, chicken broth, sugar, soy sauce, and hot pepper sauce.
Slice chicken into strips.
Brown chicken in vegetable oil in a deep frypan over medium heat. Add chicken broth mixture. Continue to cook for about 8 minutes to thoroughly cook chicken.
Mix corn starch with water and add while stirring until any moisture has thickened. Let cool.

On each tortillia spread about 120 grams of chicken mixture in the centre. Add a generous portion of red peppers and a lettuce leaf and sprinkle with sesame seeds. Wrap.

To serve slice in half.

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