Thai Peanut Wraps

A black background, with a hand holding a tortilla wrap containing veggie slaw and chicken being dipped in a dark brown sauce in a small white bowl.

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!

Course Gluten Free Dinner Recipes

Cuisine Thai

Keyword gluten free thai peanut wraps, gluten free wrap, gluten free wraps, thai peanut wraps

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 652kcal

Author Celeste Noland | Life After Wheat

Equipment

Ingredients

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
¼ c sugar
1 T water
3 T neutral tasting oil avocado, canola, grapeseed, or peanut
1 clove garlic minced OR ⅛ teaspoon 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
⅔ cup sliced red onion
½-1 teaspoon 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

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.
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.

Notes

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.

Nutrition