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Thai Peanut Wraps

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Cook

Total

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

Instructions

  1. FOR THE SAUCE:
  2. Combine all ingredients in a small saucepan and whisk to combine.
  3. Heat (I turn mine just below medium), whisking frequently, until sauce comes to a simmer.
  4. Simmer a couple of minutes until the sugar is fully dissolved.
  5. Once it’s done, cover, turn heat down to the lowest setting to keep warm and stir occasionally.
  6. FOR THE FILLING:
  7. Heat 1 T of the oil in a large, deep, skillet. 
  8. Add chicken and season to taste with garlic salt and pepper.
  9. Cook until done,remove to a cutting board, and cover to keep warm.
  10. Heat the other 1 T oil in the same pan over medium heat.
  11. Add broccoli slaw, sliced onion, and sprinkle with ginger and garlic salt.
  12. Saute until crisp-tender, about 5 minutes.
  13. Lay your tortilla down on a plate and layer veggies, then chicken.
  14. Drizzle sauce over the top, roll it into a wrap, and serve with a side of sauce for dipping.

Recipe by Life After Wheat at https://thereislifeafterwheat.com/2015/06/thai-peanut-wraps/