Red Curry Chicken Wraps with Red Curry Peanut Sauce

I might be a little condiment crazy! It's getting to be a little ridiculous. I am always trying new sauces, dressings or seasonings, which is tons of fun for me, but then the whole door of my refrigerator is full of a million glass jars and bottles that I've used probably two or three times. So, in an effort to proactively use some of my deserted condiments, I made these Red Curry Chicken Wraps for dinner. I honestly don't know how authentic this is, but it sure was tasty and full of healthy protein and colorful veggies!

Ingredients & Recipe:
Printable Recipe

• 2 boneless, skinless chicken breasts, trimmed
• 1 Tbls. + 1 tsp. Red Curry paste (found in the ethnic food aisle, small jar)
• 1 red bell pepper, sliced into strips
• 1 zucchini, sliced sliced into strips
• 1 carrot, sliced into strips
• 1/2 cup Basmati rice (Indian rice) + 1 cup water
• 1 package of whole-wheat wraps
• (Dipping sauce recipe below)

Begin to marinate the chicken the night before by dissolving 1 Tbls. of Red Curry paste in 1/4 cup of water (stir around with a whisk or fork until dissolved), add the chicken, cover and let them marry each other in the fridge overnight.

Day of: Cook your rice as directed on the package. For me, I bring rice and water up to a boil, cover, reduce heat and let it cook for 20 minutes.

Grill marinated chicken on a grill pan, 6-8 minutes per side until cooked through, set aside.

As chicken is grilling, slice your veggies and marinate the same way as the chicken, by dissolving 1 tsp. of Red Curry paste in water. See the picture of my veggies marinating.

Wipe off the grill pan (or use a saute pan), and begin to grill/saute the veggies over medium-high heat until tender, but not mushy.

Warm up a few wraps in the microwave. Assemble the wraps by slicing the chicken breast, placing several slices on the wrap, followed by some veggies and a few spoonfuls of rice. Drizzle with a spoonful of sauce (or dip into the sauce if you prefer). Roll up like a burrito and enjoy!

Dipping Sauce:

• 1/2 cup peanut butter
• 2 Tbls. soy sauce
• 1 tsp. red curry paste
• 1 Tbls. brown sugar
• juice of 1 lime
• 1/4 cup of hot water (or less)

To prepare, whisk together first five ingredients. Continue to whisk as you add a few spoonfuls of hot water at a time, until you reach your desired thickness.