Thai·gluten-free·easy

Thai "Chicken" Wraps

Name: Thai "Chicken" Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1.5 cups of faux chicken strips; 1.0 tablespoon soy sauce; 1.0 tablespoon sesame oil; 1.0 tablespoon sesame seeds; 0.75 cup of mung bean sprouts; 1.0 cup of broccoli slaw mix; 0.5 cup of basil; 1.5 tablespoons sugar; 2.0 tablespoons rice wine vinegar; 1.0 teaspoon sea salt; 1.0 pinch ground pepper; 6.0 large romaine lettuce leaves; 0.25 cup of natural peanut butter; 2.0 tablespoons soy sauce; 1.0 tablespoon rice wine vinegar; 2.0 tablespoons sesame oil; 1.0 cup of peanuts

Alright, folks, gather round for my take on Thai "Chicken" Wraps! Here's what you'll need: faux chicken strips, soy sauce, sesame oil, sesame seeds, mung bean sprouts, broccoli slaw mix, basil, sugar, rice wine vinegar, and sea salt. Now, let me tell you about the time I accidentally used sugar instead of salt in this recipe. Let's just say it was a sweet surprise that no one was expecting! Pro tip: Don't be afraid to get creative with your veggie choices. I once added shredded carrots to these wraps, and let me tell you, it was a game-changer! Follow the instructions from the source website, but remember to have fun in the kitchen. Cooking is all about experimenting and making mistakes - that's how you learn and create something truly delicious. So go ahead, whip up these Thai "Chicken" Wraps, and enjoy the explosion of flavors in every bite. Happy cooking, folks!

25 min(prep 15 + cook 10)

6 servings

250 kcal

3.6

Ingredients

of faux chicken strips1.5 cups
soy sauce1.0 tablespoon
sesame oil1.0 tablespoon
sesame seeds1.0 tablespoon
of mung bean sprouts0.75 cup
of broccoli slaw mix1.0 cup
of basil0.5 cup
sugar1.5 tablespoons
rice wine vinegar2.0 tablespoons
sea salt1.0 teaspoon
ground pepper1.0 pinch
romaine lettuce leaves6.0 large
of natural peanut butter0.25 cup
soy sauce2.0 tablespoons
rice wine vinegar1.0 tablespoon
sesame oil2.0 tablespoons
of peanuts1.0 cup

Nutrition

250 kcalper serving

Protein15g24%

Carbs30g48%

Fat10g16%

Fiber5g8%

Sugar3g5%

Directions

1
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 2 tablespoons sesame oil, and natural peanut butter until smooth to make the peanut sauce.
2
In a large skillet, heat 1 tablespoon sesame oil over medium-high heat. Add faux chicken strips and cook for 3-4 minutes until heated through and lightly browned.
3
Add 1 tablespoon soy sauce to the skillet and toss to coat the faux chicken. Sprinkle with sesame seeds and cook for 1 more minute.
4
In a separate bowl, combine mung bean sprouts, broccoli slaw mix, and basil. Set aside.
5
In a small bowl, mix sugar, 2 tablespoons rice wine vinegar, sea salt, and ground pepper until sugar dissolves to make the dressing.
6
Pour the dressing over the vegetable mixture and toss well to combine.
7
To assemble, lay a romaine lettuce leaf flat. Place a portion of the vegetable mixture in the center, top with cooked faux chicken, drizzle with peanut sauce, and garnish with peanuts.
8
Repeat with remaining lettuce leaves. Serve immediately.

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