Bake-Off® Contest 43, 2008
Franklin, Tennessee

Thai-Style Mexican Chicken Wraps

Peanut sauce and curry paste add an Asian flair to chicken tacos.

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  • prep time 35 min
  • total time 35 min
  • ingredients 13
  • servings 8
 

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

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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
10g,
10%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
95mg
95%;
Sodium
810mg
810%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
30%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.