Home
Magazines & Cookbooks
Newsletters
Pillsbury Store
Recipes
Products
Bake-Off Contest
Doughboy Fun
Coupons
Community
My Pillsbury
Already a member?
Log In
Not a member yet?
Register now
Why become a member?
Member Benefits
Log in
Email Address:
Password:
Forgot your password?
Remember me
Home
>
Recipes
>
Thai-Style Mexican Chicken Wraps
Thai-Style Mexican Chicken Wraps
Digg
Facebook
StumbleUpon
Twitter
Del.ic.ious
Reddit
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks
Peanut sauce and curry paste add an Asian flair to chicken tacos.
Prep Time:
35 Min
Total Time:
35 Min
Makes:
8 servings
Sarah LaFon
Franklin
,
TN
Bake-Off® Contest 43, 2008
(17)
Rate It
(
11
)
Review It
Would you make it again?
yes
|
no
You must be logged in to rate a recipe
Log In / Register
No thanks
You must be logged in to recommend a recipe
Log In / Register
No thanks
You may also enjoy:
Mexican Subs
Chicken Mole Poblano
Chicken Taco Grande
RECIPE
TIPS
REVIEWS (
11
)
NUTRITIONAL INFO
INGREDIENTS
1 3/4
lb boneless skinless chicken breasts
1
tablespoon peanut oil
1
package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/2
cup bottled peanut sauce
1
teaspoon red curry paste
2
tablespoons fresh lime juice
2
tablespoons granulated sugar
1
package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1/2
cup sour cream
2
cups shredded Monterey Jack cheese (8 oz)
2 2/3
cups finely shredded lettuce
1/2
cup very thinly sliced red onion
Decorative toothpicks, if desired
DIRECTIONS
1.
Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm.
2.
Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.
3.
Heat tortillas by placing one at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.
4.
To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tablespoon curry-peanut sauce. Fold 2 sides of tortilla to the middle; secure with toothpick. Serve warm.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.