Thai-Style Grilled Turmeric Chicken Breast Wraps
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Milk, Soy, Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Red Cabbage, shredded
1 unit(s)
Mini Cucumber
1 unit(s)
Lime
1 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
1.25 tsp
Sugar*
tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book.
- 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.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook it in the same way the recipe instructs you to season and cook the chicken thighs.