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Thai "Chicken" Wraps

6 servings 45 minutes Source

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
  • 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

Instructions

Toss faux chicken strips with shoyu and oil until well coated. Heat in saute pan over medium-low heat until heated through.

In medium bowl, add sesame seeds, sprouts, slaw mix, basil, sugar, vinegar and salt & pepper. Toss until thoroughly coated. Set aside.

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.

Chop off the rough end of romaine leaves; smooth out flat and pile on the faux chicken, slaw mixture and drizzle with peanut sauce.

Top with crushed peanuts (optional) and carefully wrap and roll, starting from one end. Leave seam side down.

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