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!
Enter 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-and he happily asks for 2nds and 3rds every time. Hmmm I wonder if he even realizes those are veggies? We’ll just keep it all on the down-low and carry on as usual 😉
Sweet, Salty and Tangy come together to make an incredible sauce you could lick off your plate (we’ve all done it!)
I just have one piece of advice: Serve with coconut rice. And please tell me you’ve had the pleasure of experiencing coconut rice! It’s a great way to dress up a classic (and easy, ha!) side dish for a special occasion, or just because your kids get all giddy when they see that’s what you’ve made. You can check out my recipe for Coconut Rice HERE
Thai Peanut Wraps
*gluten-free *soy-free *egg-free *dairy-free *oat-free
- You can find broccoli slaw next to the bagged salads in the produce section.
- You can substitute yellow onions for the red, but we prefer the flavor of red.
- You can serve the chicken, veggies, and sauce rolled up in a tortilla (Udi’s are our favorite), or you can layer over the rice or serve over salad.
- Make the sauce first, simmer and keep warm while you make the filling. That way when the filling is done, everything will be ready and you can eat it warm.
For the Sauce:
- 3 T creamy peanut butter (use a smooth kind, not the freshly ground)
- 3 T worcestershire sauce (we use Lea & Perrins which is gf here in the USA)
- 1/4 c sugar
- 1/4 c water
- 3 T neutral tasting oil (canola, grapeseed, or peanut)
- 1 clove garlic, minced OR 1/8 tsp garlic powder
- 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 lightly 5-10 minutes until sauce thickens just a little. It should be about the consistency of BBQ sauce and you should be able to drizzle it from the spoon. Once it’s done, cover, turn heat down to the lowest setting to keep warm and stir occasionally.
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)
- Heat 1 T 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 with foil. Chicken is easier to slice once it’s sat for a few minutes, so you’ll do that later.
- Heat the other 1 T oil in the same pan (I’m all about 1-pan cooking), over medium heat. Add broccoli slaw, sliced onion, and sprinkle with ginger and garlic salt. Saute utnil 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.
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