Entrees

Thai Peanut Wraps

Name: Thai Peanut Wraps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: FOR THE SAUCE:; 3 T creamy peanut butter (use a smooth kind, not the freshly ground); 3 T gluten free soy sauce OR we make it soy free by using Lea & Perrins worcestershire sauce (gf in USA); 1/4 c coconut sugar OR 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)

These gluten free Thai Peanut Wraps are stuffed with crisp gingered veggies, tender garlic chicken, and dunked in an irresistible peanut sauce

Tender chicken, crisp veggies, ginger, garlic, and a sweet/tangy peanut sauce, all wrapped in a gluten free tortilla to make a quick and easy dinner that will leave everyone coming back for seconds!
Gluten Free, Dairy Free, Egg Free, Soy Free, + Low Carb Option

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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.

Beside the traditional wrap, here are a few other ways we enjoy this dish:

Pile the chicken and veggies over a bed of coconut rice and drizzle with the Thai Peanut Sauce
For a low carb option, place a scoop of veggies in individual leaves of butter lettuce, top with chicken, and drizzle with Thai Peanut Sauce

Print
Thai Peanut Wraps
Prep 20 mins
Cook 20 mins
Total 40 mins
Author thereislifeafterwheat@gmail.com
Yield 4

Crisp veggies, tender garlic chicken, and a deliciously tangy-sweet peanut sauce make these Thai Peanut Wraps irresistible! They're also gluten free and dairy free, with a low-carb option.

Ingredients
FOR THE SAUCE:
3 T creamy peanut butter (use a smooth kind, not the freshly ground)
3 T gluten free soy sauce OR we make it soy free by using Lea & Perrins worcestershire sauce (gf in USA)
1/4 c coconut sugar OR 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)
Instructions
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.
Saute 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.

Dairy Free egg-free Entrees soy-free

June 22, 2015 By thereislifeafterwheat@gmail.com

Iced Watermelon Lemonade Coconut Rice

Just a word of caution to your Canadian readers … the Lea & Perrins Worcestershire Sauce sold up here does contain wheat gluten 🙁

Reply
LifeAfterWheat
June 23, 2015 at 9:53 pm
Good to know Laureen, what a bummer!