My Thai-Inspired Chicken Wraps are big on flavor thanks to the yummy peanut sauce and are full of fresh veggies, but require little effort.
The calendar says Fall is just around the corner, and while I’m ready for some Fall flavors, we’re still looking at a week of 80+ degree weather ahead in the Midwest. So here’s a no cook recipe for the waning days of summer. My Thai-Inspired Chicken Wraps are big on flavor thanks to the yummy peanut sauce and full of fresh veggies, but require little effort. Basically, all you’ll have to do is clean and cut some veggies, shred a rotisserie chicken, mix together a quick sauce, and assemble; it doesn't get much easier. My Thai-Inspired Chicken Wraps also travel well – I packed them for a picnic dinner for movie in the park night a few weeks back for Michael’s birthday, I just wrapped them in aluminum foil, put them in a large Ziploc bag, and tossed them in our cooler bag with a couple cold packs and our other goodies, and they were yummy a couple hours later!
Grain Free Thai-Inspired Chicken Wraps
Ingredients
For the wraps
4 burrito-sized tortillas (I use Siete brand for a grain free option)
16 oz shredded rotisserie chicken
3 green onions, thinly sliced
½ small head of red cabbage, finely shredded
1 cup julienned/matchstick cut carrots
1 English cucumber, thinly sliced
1 head Bibb/Boston lettuce
¼ unsalted, roasted peanuts, crushed
Peanut sauce
For the peanut sauce
2/3 cup creamy peanut butter
¼ cup coconut aminos (or low sodium soy sauce if not grain free)
1 lime, juiced (about 3 tablespoons)
2 tablespoons unseasoned rice vinegar
2 tablespoons raw honey
2 teaspoons toasted sesame oil
½ teaspoon fish sauce
1 ½ inch segment fresh ginger, grated on a microplane
3 garlic cloves, grated on a microplane
How to make Grain Free Thai-Inspired Chicken Wraps
In a small bowl, vigorously whisk together peanut butter, coconut aminos (soy sauce), lime juice, rice vinegar, honey, sesame oil, fish sauce, ginger, and garlic until fully combined and smooth.
In a large bowl, toss together the shredded rotisserie chicken, half of the peanut sauce, and green onion. Add additional sauce as needed until chicken is generously coated but not swimming in sauce. Reserve remaining sauce for serving.
Heat a large skillet or griddle over medium-high heat and heat tortillas for 20 seconds per side, so they become more pliable for wrapping and folding, but not browned or crisp.
Arrange tortillas on a work surface. Divide lettuce leaves among the tortillas, placing in the center of each tortilla. Top lettuce leaves with shredded carrots, followed by the sliced cucumbers, shredded cabbage, and chicken mixture and then sprinkle with the crushed peanuts. Fold in the sides of the tortillas and then fold the bottom of the tortilla up over the filling, tuck, and roll up tightly burrito-style to cover and contain all the filling. After rolling into burritos, wrap each wrap in parchment paper to help secure the wraps. Cut wraps in half and serve with any reserved peanut sauce.
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