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chicken breasts peanut oil percent Peanut Sauce Red Curry lime juice sugar flour tortillas sour cream shredded Monterey Jack cheese shredded lettuce very Decorative toothpicks
Viewed: 87 - Published at: 4 years agoIngredients
- 1 3/4 pound boneless skinless chicken breasts
- 1 tablespoon peanut oil
- 1 package (1.25 oz) Old El Paso(r) 40 percent less-sodium taco seasoning mix
- 1/2 cup bottled peanut sauce
- 1 teaspoon red curry paste
- 2 tablespoons fresh lime juice
- 2 tablespoons Domino(r) or C and H(r) Granulated Sugar
- 1 package (11.5 oz) Old El Paso(r) flour tortillas for burritos (8 tortillas)
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 2 2/3 cups finely shredded lettuce
- 1/2 cup very thinly sliced red onion
- Decorative toothpicks, if desired
Method
- 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.
- 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.
- Heat tortillas by placing 1 at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.
- 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.
- Domino is the registered trademark of American Sugar Refining, Inc. Yonkers, NY 10750
- C and H is a registered trademark of C and H Sugar Company, Crockett, CA
