Thai Peanut Chicken Wraps
I bought these coconut wraps a while ago and have been trying to decide how to use them. That drove me to come up with this super delicious recipe!
The marinated chicken has yummy umami flavor, the mango adds a perfect sweetness, and the peanuts provide a crunch. I think my favorite part though is this sauce 😋
Add the sauce to the inside of the wrap (that may be easier) or you can use it as a dip. If you can’t find gluten free wraps, this would be great over rice, rice noodles, or cauliflower rice too!
Also, to make this paleo, just replace the peanuts and peanut butter with almonds and almond butter.
Recipe makes 4 servings
Ingredients:
Chicken
- 1 ½ lb. chicken breast, boneless, skinless
- 3 tbsp coconut aminos
- 2 tsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- ½ tbsp honey
- ¼ tsp white pepper
Sauce
- ¼ cup + 2 tbsp peanut/almond butter
- 4 tbsp coconut milk (canned or homemade)
- 2 tbsp coconut aminos
- 1 tbsp ginger
- 1 tbsp lime juice
- 1 tsp sesame oil
- ¼ tsp red pepper flakes
Other:
- 2 large carrots, shredded
- 1 cup shredded cabbage
- ½ cup cilantro, roughly chopped
- 1 mango, thinly sliced
- 2 oz peanuts, dry roasted
- 4 gluten-free wraps
Directions:
- Mix all ingredients for chicken and marinade chicken for 30-60 minutes. Once marinated, bake at 400F for 15-20 minutes or until cooked through. Let cool then slice and set aside.
- Put all sauce ingredients into a blender and blend until smooth. If it’s too thick, add more coconut milk. If too thin, add more peanut butter. The consistency can vary based on how thick/thin the peanut butter is that’s being used.
- Place chicken and “other” ingredients in the wraps. Add the sauce to the inside of the wrap (I find that easier) or dip it in the sauce.