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These light and healthy Thai Chicken Wraps are an easy and refreshing entrée and a simple “one pot meal” to boot. I often make them with leftover chicken, though I sometimes use leftover fish—any type of protein will do.
1. Spread out the lettuce leaves.
2. Place a tablespoon of Napa cabbage in each leaf.
3. Add 1 tablespoon each of chicken, broccoli, carrots and scallions to each leaf.
4. Drizzle with Tangy Peanut Sauce (recipe also posted here at Tasty Kitchen, and on my blog at http://www.elanaspantry.com/tangy-peanut-sauce/).
5. Serve.
4 Comments
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Natalie | Perry's Plate on 2.18.2010
I LOVE these wraps. Especially the sauce!! It’s so easy and tastes amazing on everything! Thank you for a great go-to dressing!
Pam (Bored Cook) on 1.4.2010
Everytime I come to this site, I see this picture and it keeps calling out to me. I have all the ingredients for this and I plan to make it tomorrow night. It looks so good!
mrsmommy on 1.1.2010
if he is not also allergic to tree nuts you could try almond butter or maybe sunflower butter instead of peanut butter.
I’ve not tried either, since my little one is also allergic to peanuts/tree nuts & sunflower.
They look pretty close to peanut butter though.
therealannabell on 12.31.2009
Are there any substitutes for Peanut Sauce? My husband recently found out he is allergic to peanuts. His allergy is not serious as he has been eating peanuts his whole life and never knew he was allergic. His favorite desert is Peanut butter cups! Anyway, he’d like to start avoiding peanuts, so if you know of a substitute for the Peanut Sauce, that would be great!!
Thanks!