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Thai ‘Chicken’ Wraps

For the “Chicken”:
1 Tbsp. canola oil
1 bag “chicken” strips (try Morningstar Farms Meal Starters Chik’n Strips)
1 Tbsp. tamari or soy sauce
1 Tbsp. grill seasoning

• Heat the oil in a grill pan or sauté pan over high heat. Add the “chicken” strips, soy sauce, and grill seasoning. Cook for 3 minutes, making sure both sides of the “chicken” are seared. Set aside and let cool.

For the Filling:
1 tsp. agave nectar or rice syrup
2 Tbsp. rice wine vinegar
Salt, to taste
1/2 cucumber, peeled and cut into 1/4-inch pieces
2 cups fresh bean sprouts
1 cup shredded carrots
3 scallions, thinly sliced
7 basil leaves, chopped

• In a medium bowl, combine the agave nectar, vinegar, and salt and mix well. Toss with the cucumber, sprouts, carrots, scallions, basil, and salt, then mix in the cooled “chicken” strips.

For the Thai Peanut Sauce:
2 Tbsp. gingerroot
4 Tbsp. soy sauce
4 Tbsp. olive oil
4 Tbsp. creamy peanut butter
1/4 cup lemon juice
3/4 Tbsp. chopped garlic
1 Tbsp. agave nectar
1/8 tsp. crushed red pepper

• Peel and grate the gingerroot.
• Combine all the ingredients in a food processor until smooth.

To Assemble:
4 flour tortillas

• In a hot skillet, heat the tortillas for 15 seconds on each side. Pile on the “chicken” mixture and drizzle with the Thai peanut sauce, then roll up like a burrito.

Makes 4 servings

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