These gluten free Thai Peanut Wraps are filled with tender chicken, crisp veggies, ginger, garlic, and a sweet/tangy peanut sauce to make a quick and easy dinner that will leave everyone coming back for seconds!
Gluten Free, Dairy Free, Egg Free, Soy Free
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There are some recipes that I get so excited to share with all of you. They usually involve chocolate (I’m sure you realized that already), but this time it’s a simple meal that has quickly become a favorite in our family: Thai Peanut Wraps.
So many delicious flavors combine in such a perfect way. As a side note, it also happens to be one of the few ways we can convince our pickiest of eaters to consume veggies. Huge win there 😉
Sweet, Salty and Tangy come together to make an incredible sauce you could lick off your plate (we’ve all done it!) And did I mention how EASY these are to make?
The #1 problem with gluten free wraps is finding a tortilla that is, well, wrap-able. Gluten free tortillas are prone to crumble and tear, but we have found a few that work well for this and other wraps, with a few simple tricks. One of our favorites is Udi’s. Heat a large skillet with a little oil over medium heat and fry the tortilla 20-30 seconds on each side. It will be perfectly bendable!
The second option is a Teff tortilla (we find them at our local health food store). These work best if you warm them in the microwave for 30 seconds on full power. Prepare your wrap quickly while it’s hot and it should stay in perfect shape for you.
FOR THE SAUCE:
- 3 T peanut butter (creamy or crunchy works)
- 3 T gluten free soy sauce OR we make it soy free by using coconut aminos
- 1/4 c sugar
- 1 T water
- 3 T neutral tasting oil (avocado, canola, grapeseed, or peanut)
- 1 clove garlic, minced OR 1/8 tsp garlic powder
FOR THE FILLING:
- 2 T cooking oil, divided
- 3 boneless, skinless, chicken breasts or 6-7 tenderloins
- garlic salt and pepper, to taste
- 1 package broccoli slaw (about 4 cups) find next to bagged salads in produce section
- 2/3 cup sliced red onion
- 1/2-1 tsp ground ginger, to taste
- additional garlic salt to taste
- Tortillas (we use Udi’s and briefly pan fry over med-low heat in a lightly greased pan. You can also use corn tortillas, your favorite gluten free tortillas, or serve over a bed of coconut rice-link in notes)
FOR THE SAUCE:
- Combine all ingredients in a small saucepan and whisk to combine.
- Heat (I turn mine just below medium), whisking frequently, until sauce comes to a simmer.
- Simmer a couple of minutes until the sugar is fully dissolved.
- Once it’s done, cover, turn heat down to the lowest setting to keep warm and stir occasionally.
FOR THE FILLING:
- Heat 1 T of the oil in a large, deep, skillet.
- Add chicken and season to taste with garlic salt and pepper.
- Cook until done, remove to a cutting board, and cover to keep warm.
- Heat the other 1 T oil in the same pan over medium heat.
- Add broccoli slaw, sliced onion, and sprinkle with ginger and garlic salt.
- Sauté until crisp-tender, about 5 minutes.
- Lay your tortilla down on a plate and layer veggies, then chicken.
- Drizzle sauce over the top, roll it into a wrap, and serve with a side of sauce for dipping.
These work well with any type of tortillas. If you use corn or another tortilla that doesn't bend well, briefly fry it in oil before assembling the wraps.
In lieu of a tortilla, you can serve the veggies, chicken, and sauce over a bed of rice or, our favorite, coconut rice
For an even easier meal, use rotisserie chicken.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 652Total Fat: 43gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 135mgSodium: 755mgCarbohydrates: 19gFiber: 2gSugar: 11gProtein: 46g