Thai Chicken Wraps

  • 1 T. cooking fat of your choice - I use either bacon fat or canola oil
  • 2 boneless, skinless chicken thighs — about 1 lb.
  • 1 T. Thai red curry paste - find in the ethnic section of most grocery stores
  • 2 T. coconut milk
  • 1 tsp. Bangkok Blend or other spicy Asian seasoning
  • 1/4 tsp. kosher salt
  • 1 c. sweet mini peppers, sliced into thin rings
  • Flour tortillas

In a medium-sized nonstick skillet, heat the cooking fat of your choice over medium-high heat. When it's hot, add the chicken thighs and cook without turning for 5 minutes per side. Reduce the heat to medium and cover the skillet and cook the chicken an additional 5 minutes. Remove from the heat and, carefully using two forks, shred the meat into bite-sized pieces. Add the curry paste, coconut milk, Bangkok Blend, and salt and stir well to evenly coat the chicken. Replace the lid and allow the chicken to rest while you slice peppers.

Slice the peppers into thin rings and warm the tortillas if needed. To serve, place your desired amount of chicken and sliced peppers onto a flour tortilla and fold the tortilla around the filling. These wraps are best served warm, although wrapping them in foil to take on a picnic will work beautifully.

  • Yields: 4-6 wraps, depending on full you make them
  • Preparation Time: 30 minutes
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