Juicy chicken, curry sauce, and crisp veggies wrapped in tortillas for a vibrant, Thai-inspired meal.
# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 400g), thinly sliced
02 - 1 tablespoon vegetable oil
→ Curry Sauce
03 - 2 tablespoons Thai red curry paste
04 - 200 ml unsweetened coconut milk
05 - 1 tablespoon fish sauce
06 - 1 tablespoon brown sugar
07 - 1 teaspoon lime juice
→ Wraps & Vegetables
08 - 4 large flour tortillas
09 - 1 cup shredded carrots
10 - 1 cup thinly sliced red bell pepper
11 - 1 cup shredded purple cabbage
12 - 1/2 cup julienned cucumber
13 - 1/4 cup fresh cilantro leaves
→ Garnishes
14 - Lime wedges, for serving
15 - Optional: thinly sliced red chili, additional cilantro sprigs
# Directions:
01 - Heat vegetable oil in a large skillet over medium-high heat. Add the thinly sliced chicken and sauté until just cooked through, approximately 4 to 5 minutes.
02 - Introduce the Thai red curry paste to the skillet with the chicken. Stir continuously for 1 minute until the aromatics are released.
03 - Pour in the unsweetened coconut milk, fish sauce, and brown sugar. Allow the mixture to simmer for 4 to 5 minutes, until the chicken is coated and the sauce has thickened slightly. Stir in the lime juice. Remove from heat and allow to cool slightly.
04 - Gently warm the flour tortillas in a dry skillet over medium heat or in a microwave until they become pliable.
05 - Lay the warmed tortillas flat. Evenly distribute the chicken and curry mixture over each tortilla, followed by the shredded carrots, sliced red bell pepper, shredded purple cabbage, julienned cucumber, and fresh cilantro leaves.
06 - Fold in the sides of each tortilla and then roll them up tightly to enclose the filling.
07 - Present the wraps immediately, accompanied by lime wedges. Garnish with extra cilantro or sliced red chili, if desired.
