Thai Chicken Wraps

By Sarah-Lyn

Ingredients

• 1/4 cup sugar
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce (as with all ingredients make sure you use a gf brand)
• 3 tablespoons water
• 2 tablespoons cooking oil
• 1 teaspoon minced garlic
• 1/2 teaspoon salt or garlic salt
• 1/4 to 1/2 teaspoon pepper
• 12 ounces skinless, boneless chicken breast strips
• 1 tablespoon cooking oil
• 4 cups packaged shredded broccoli-slaw mix
• 1/2 of a medium red onion, cut into thin wedges
• 1 teaspoon grated fresh ginger
• 6-8 brown rice tortillas

Details

Adapted from glutenfreemommy.com

Preparation

Step 1

1. For peanut sauce, in a small saucepan combine sugar, peanut butter,
soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat
until the sugar is dissolved, stirring frequently. Set aside.
NOTE: Depending on the brand of soy sauce and peanut butter you may
need to adjust the sugar!

2. Meanwhile, in a medium mixing bowl, add chicken and season evenly with salt and pepper.

3. In a large skillet heat the cooking oil. Cook and stir seasoned chicken in hot oil over medium-high heat until cooked through. Remove chicken from skillet; keep warm. Add broccoli mix, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.

4. To assemble, spread each tortilla with about 1 tablespoon of the
peanut sauce. Top with chicken strips and vegetable mixture. Roll up
each tortilla, secure with a toothpick, and serve immediately with
remaining sauce.

The sauce is thin and I absolutely loved it that way. My sister and I discussed thickening it, so the wraps would not be as messy, but I wouldn’t hear of it. You could also dip the wrap in the sauce instead. Note: I tried this again with a different brand of peanut butter and the sauce was thicker.