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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 239.4
  • Total Fat: 9.5 g
  • Cholesterol: 70.1 mg
  • Sodium: 355.9 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 30.7 g

View full nutritional breakdown of Thai Chicken Wraps (Gluten Free) calories by ingredient
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Thai Chicken Wraps (Gluten Free)

Submitted by: COXBETH

Introduction

Adapted from http://www.elanaspantry.com/tangy-peanut-s
auce/ & http://www.elanaspantry.com/thai-chicken-w
raps/

In order to make the calculations easier on me, I multiplied the chicken wrap recipe to make 12 servings just like the sauce.
Adapted from http://www.elanaspantry.com/tangy-peanut-s
auce/ & http://www.elanaspantry.com/thai-chicken-w
raps/

In order to make the calculations easier on me, I multiplied the chicken wrap recipe to make 12 servings just like the sauce.

Number of Servings: 12

Ingredients

    Tangy Peanut Sauce :
    ½ cup creamy peanut butter or creamy roasted almond butter
    ¼ cup lime juice, freshly squeezed
    2 teaspoons fish sauce
    2 teaspoons toasted sesame oil
    2 teaspoons ume plum vinegar
    2 teaspoons light agave nectar
    ¼ cup water
    ¼ cup cilantro, minced
    2 cloves garlic, pressed
    2 teaspoons ginger, freshly minced or grated on a microplane zester
    1 teaspoon chili powder or diced jalapeno pepper

    Thai Chicken Wraps
    36 Bibb or Romaine lettuce leaves
    12 Napa cabbage, leaves thinly chopped
    3 pound chicken breast, grilled and then diced into ½-inch cubes (or use Ina’s Grilled Lemon Chicken)
    3 cup raw broccoli, finely chopped
    3 cup shredded carrots
    0.75 cup scallions, thinly sliced
    Tangy Peanut Sauce

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Directions

Sauce: In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water
Close jar and shake well
Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined
Use as a dip for jicama and cucumber, or serve over salad or spring rolls. Or in these chicken wraps!

Spread out the lettuce leaves
Place a tablespoon of Napa cabbage in each leaf
Add 1 tablespoon each of chicken, broccoli, carrots and scallions to each leaf
Drizzle with Tangy Peanut Sauce
Serve

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user COXBETH.





TAGS:  Poultry |

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