Thai "Chicken" Wraps


Photo: Veggie-Kids
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Ingredients

1 1/2 cups (s) of faux chicken strips (Gardein has a great one, so does Trader Joe's)
1 tablespoon of shoyu or soy sauce
1 tablespoon of sesame oil
1 tablespoon of sesame seeds
3/4 cup (s) of mung bean sprouts
1 cup (s) of broccoli slaw mix (containing broccoli, carrots&
1/2 cup (s) of fresh basil, chopped
1 1/2 tablespoons of sugar
2 tablespoons of rice wine vinegar
1 teaspoon of sea salt
1 pinch of ground black pepper
6 large romaine lettuce leaves
PEANUT SAUCE:
1/4 cup (s) of natural peanut butter, creamy (no sugar!)
2 tablespoons of shoyu or soy sauce
1 tablespoon of rice wine vinegar
2 tablespoons of sesame oil
cup (s) of peanuts, crushed

Preparation

1
Toss faux chicken strips with shoyu and oil until well coated. Heat in saute pan over medium-low heat until heated through.
2
In medium bowl, add sesame seeds, sprouts, slaw mix, basil, sugar, vinegar and salt & pepper. Toss until thoroughly coated. Set aside.
3
To make the SAUCE: in small bowl, whisk Earth Balance natural peanut butter with shoyu and vinegar. Add in oil while whisking until consistency is slightly runny.
4
Chop off the rough end of romaine leaves; smooth out flat and pile on the faux chicken, slaw mixture and drizzle with peanut sauce.
5
Top with crushed peanuts (optional) and carefully wrap and roll, starting from one end. Leave seam side down.
.

Yield:

6.0 servings

Added:

Tuesday, May 17, 2011 - 11:05am

Creator:

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