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Seattle, WA.


Thai Chicken Wrap Seattles Best Catering


Thai Chicken Wrap Seattles Best Catering




  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 4 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 seedless cucumber, halved lengthwise and sliced
  • 3 teaspoons chopped fresh cilantro
  • 4 (8-inch) whole-wheat tortillas
  • 4 tablespoons Thai-style satay peanut sauce, click here
  • Directions for the wraps:

  • Heat a grill pan over high heat. Rub chicken breasts with oil, and sprinkle with salt and pepper.
  • Add chicken to the pan, and reduce heat to medium. Cook 6 minutes on each side (depending on thickness of meat) or until cooked through. Remove from pan, let sit for 5 minutes, and slice diagonally into pieces.
  • Combine the cucumber slices and chopped cilantro in a bowl.
  • Assemble the wraps just before you are ready to serve. Heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side.
  • Spread 1 tablespoon satay sauce on each tortilla. Top each with chicken slices and 1/4 of the cucumber mixture.
  • Fold in sides of tortillas, and serve immediately.
  • Yield: Makes 4 servings (serving size: 1 wrap)