Chicken, veggies, and creamy Thai curry sauce wrapped up for a tasty, portable main perfect any night.
# Components:
→ Protein
01 - 2 large boneless, skinless chicken breasts (approximately 400 g), thinly sliced
→ Marinade and Sauce
02 - 2 tablespoons red Thai curry paste
03 - 200 ml coconut milk
04 - 1 tablespoon fish sauce
05 - 1 tablespoon lime juice
06 - 1 tablespoon brown sugar
07 - 1 teaspoon soy sauce
→ Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 carrot, julienned
10 - 1 small cucumber, julienned
11 - 2 spring onions, sliced
12 - 1 cup shredded lettuce
13 - 1/4 cup fresh cilantro leaves
→ Wraps
14 - 4 large flour tortillas (25 cm / 10-inch)
→ Optional Garnish
15 - 1 tablespoon roasted peanuts, chopped
16 - Extra lime wedges
# Directions:
01 - In a mixing bowl, combine the chicken slices with 1 tablespoon of red Thai curry paste and half of the coconut milk. Allow to marinate for 10 to 15 minutes.
02 - Heat a large non-stick skillet over medium-high heat. Add the marinated chicken and cook for 5 to 6 minutes until golden brown and thoroughly cooked. Transfer the cooked chicken to a separate dish and set aside.
03 - In the same skillet, add the remaining red Thai curry paste and sauté for 30 seconds until fragrant. Pour in the remaining coconut milk, fish sauce, lime juice, brown sugar, and soy sauce. Bring to a simmer and cook for 2 to 3 minutes until the sauce has slightly thickened.
04 - Return the cooked chicken to the skillet with the curry sauce. Toss gently to ensure the chicken is well-coated. Remove the skillet from the heat.
05 - Warm the flour tortillas in a dry skillet or microwave until they become pliable and soft.
06 - Lay each warm tortilla flat. Arrange a layer of shredded lettuce, sliced red bell pepper, julienned carrot, julienned cucumber, and sliced spring onions in the center of each tortilla. Top the vegetables with the curry chicken mixture. Garnish with fresh cilantro leaves and chopped roasted peanuts, if using.
07 - Fold in the sides of each tortilla and then roll them up tightly to form wraps. Slice the wraps in half if desired. Serve immediately with extra lime wedges on the side.
