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Easy Skillet Thai Chicken Wraps


Easy Skillet Thai Chicken Wraps


1/2 cup of rice vinegar
1/2 cup of water
1 tablespoon of fresh ginger or ginger paste
2 tablespoons of chili paste
2 tablespoon of ketchup
3 tablespoons of honey
1 tablespoon of water
1 tablespoon of cornstarch
2 tablespoons of olive oil
1 1/4 lbs of chicken cut into bite size strips
1 large carrot cut into matchsticks
2 small zucchini cut into matchsticks
1 red pepper cut julienne
4 scallions chopped
8 (8 inch) flour tortillas


In skillet whisk together rice vinegar, water, ginger, chili paste, ketchup and honey.

Simmer for 10-15 minutes.

Combine water and cornstarch and slowly whisk into the sauce.

Simmer until slightly thickened approximately 2-3 minutes; whisking frequently.

Remove to bowl; do not clean pan.

Heat 1 tablespoon olive oil in skillet over medium high heat.

Add chicken and cook until starting to brown; turning to brown on all sides.

Add 2 tablespoons of the Thai sauce and continue cooking for another 2 minutes or until chicken is cooked through.

Remove chicken from pan and plate.

Heat 1 tablespoon olive oil over medium heat.

Add carrots and cook for 2 minutes, add zucchini, red pepper and scallions and cook for 2-3 more minutes.

Add chicken back to skillet with vegetables and stir to warm.

Split chicken/vegetable mixture between the tortillas and drizzle with the sauce.

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