Thai Chicken Wrap
2015-01-19 14:58:12
Serves 6
This Thai Chicken Wrap is filled with roasted chicken, cabbage, cilantro, carrots, scallions and topped with a delicious Thai peanut dressing. The combination of flavors will start a party in your mouth. To make this recipe gluten-free simply substitute the spinach wrap for lettuce. I personally am watching my carbohydrate intake so I used lettuce on mine and the hubby and kids had their wrap with the spinach wrap. This recipe is great for lunch or dinner. Let me know what you think – post your comments below.
Bon Appétit,
Cecelia
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
- Thai Chicken Wrap
- 1/2 head of purple cabbage; sliced thinly
- 2 cups roasted chicken; chopped
- 1/2 head of cabbage; sliced thinly
- 2 cups broccoli slaw
- 1 cup red bell pepper; sliced thinly
- 1 cup English cucumber; sliced thinly
- 2 cups julienned carrots (found in most grocery stores)
- 1 bunch cilantro; leaves only (about 1 cup)
- 2 scallion; greens thinly sliced
- ¼ cup chopped roasted peanuts for garnish
- Thai Peanut Dressing
- ¼ cup rice vinegar
- ¼ cup olive oil
- ½ teaspoon garlic powder
- 3 tablespoons dark sesame seed oil
- 3 tablespoons Hoisin sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons soy sauce
- 2 tablespoons fresh squeezed lime juice
- ¼ cup peanut butter
Dressing
- In food processor add all dressing ingredients.
- Pulse until all ingredients are well blended.
Thai Chicken Wrap
- In large mixing bowl add all ingredients.
- Add dressing mix well garnish with peanuts and fold into spinach wrap and serve.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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