with Sweet Chili Sauce and Peanuts
Juicy chicken is brushed in a savoury turmeric and oyster sauce-based marinade, grilled to perfection, then paired with crunchy red cabbage and cucumbers in a hearty, convenient wrap that's full of exciting Thai flavours.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Flour Tortillas
6 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Cabbage, shredded
113 g
Mini Cucumber
1 unit(s)
Lime
1 unit(s)
Green Onion
1 unit(s)
Peanuts, chopped
28 g
Vegetarian Oyster Sauce
0.25 cup
Sweet Chili Sauce
2 tbsp
Soy Sauce
1 tbsp
Cumin-Turmeric Spice Blend
1.5 tsp
Sugar
1.25 tsp
Oil
tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Combine vegetarian oyster sauce, Cumin-Turmeric Blend and 1 tsp (2 tsp) sugar in a shallow dish.
- Pat chicken dry with paper towels, then season with salt and pepper.
- Add to dish with marinade, then toss to coat completely.
- Cover and set aside while you prep. (TIP: Have extra time? Marinate chicken in the fridge for a few hours for some extra flavour.)
- Core, then thinly slice pepper.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice cucumber.
- Wrap tortillas in foil.
- Combine sweet chili sauce, half the soy sauce, half the green onions, half the lime zest and 1 tsp (2 tsp) lime juice in a small bowl.
- In a large bowl, combine remaining soy, remaining lime juice, 1/4 tsp (1/2 tsp) sugar. (TIP: This is your dressing.)
- Add cucumbers, peppers, cabbage and remaining green onions to the large bowl with dressing. Season with salt and pepper, then toss to combine.
- Gather tortillas, shallow dish with chicken, a clean plate for cooked chicken, a brush for sauce and any grill tools on a platter, then go out to grill.
- Add chicken to the grill, keeping excess marinade in the dish. Close lid and grill until cooked through, 4-8 min per side.**
- When chicken is cooked, brush one side with some marinade, then flip. Grill for 30 sec, then repeat on other side.
- Transfer chicken to clean plate. Discard remaining marinade.
- Meanwhile, place the tortilla packet on the grill next to chicken. Close lid and grill, flipping once, until warmed through, 5-6 min. Remove from the grill and set aside.
- Thinly slice chicken.
- Carefully open tortilla packet.
- Divide tortillas between plates.
- Top with slaw, chicken and sweet chili sauce.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if desired.
660
kcal
Calories
18
g
Fat
3.5
g
Saturated Fat
84
g
Carbohydrate
31
g
Sugar
7
g
Dietary Fiber
42
g
Protein
135
mg
Cholesterol
2750
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
250
mg
Calcium
6.5
mg
Iron
