Guys, it has been disgustingly hot in Napa lately. One of the worst things about living in a new home that lacks functional insulation is cooking a proper dinner each night. No, I don’t want to make a roast chicken in 90 F weather, thanks. And no, I don’t want another salad/bowl of cereal/ ice cream sandwich for dinner. I swear I’m an adult.
A while back, Ayara Thai sent me two of their sauces to try. I did some reading and learned that founder Vanda Asapahu is a fellow food lover, just like me, and that the sauce brand actually started with a family-owned restaurant in the Los Angeles area. You can learn more about their story here.
As a lover of all things Thai food, I jumped at the chance to create a quick, easy, and tasty dinner that wouldn’t make me break out in a sweat.
Man did I luck out. This peanut sauce is absolutely delicious! It has a tiny hint of both spice and acidity which pairs well with the veggies. The meal comes together in about 30-45 minutes and doesn’t force you to turn on an oven or stand over a hot stove for more than 10 minutes. Win!
Thai-Inspired Wraps featuring Ayara Thai Peanut Sauce
- 1 8oz. bottle of Ayara Thai Peanut Sauce (or similar)
- 1 lb. chicken breasts
- black pepper
- 1 Tablespoon sesame oil (I like the rich flavor of sesame oil, but you can use vegetable oil for a milder flavor)
- 2 cups sliced red bell peppers and green beans (or other veggies of your choice)
- 2-4 fajita-size tortillas (depends on how much filling you use)
- 1/2 cup matchstick carrots
- green onions for garnish
- Pour approximately 1/3 bottle of Ayra Thai Peanut Sauce over chicken. Top with freshly cracked black pepper. Cover and marinate for approximately 20-30 minutes.
- Heat a large skillet (or wok, if you have one) over medium-high heat, pour in oil. Add in chicken and cook for approximately 4-5 minutes or until just cooked through.
- Slice chicken breasts length-wise, set aside.
- In the same pan, stir in bell peppers and green beans, cooking for approximately 4-5 minutes or until cooked but still crunchy.
- Remove from heat. Add chicken and 1/2 of remaining sauce, stirring to combine.
- Using tongs, divide chicken and veggie mixture between warmed tortillas. Top with carrots, green onions and the remaining peanut sauce.
- Roll up and devour while standing over the sink with a glass of sauv blanc in your other hand. Or be classy, if you’d like.
Can I say that I love how this recipe makes excellent leftovers for lunch? Just refrain from eating the tasty sauce by the spoonful (*ahem*) and reheat everything else. So easy!
I’m bummed that I can’t find Ayara’s sauces in any stores in Napa (L.A. has quite a few options, though!), however, I love that I can get my Thai fix from their online store. Looking forward to trying the Chili-Lime Sauce the sent me very soon. Obvi I’ll be sharing with you all!
A special thanks to Ayara for sending me their sauces to try out and share with you. I was so pleased with this quick and easy dinner “hack”! As always, all opinions are my own.