Description
A gluten-free alternative to traditional tortillas, these Thai-style wraps feature shredded chicken tossed in a creamy peanut butter sauce, balanced with tangy rice vinegar and honey. Served in fresh lettuce leaves, they offer a light yet flavorful meal bursting with textures and vibrant flavors.
Ingredients
2 cups cooked shredded chicken (rotisserie or poached)
1/2 cup creamy peanut butter (no added sugar preferred)
1/4 cup soy sauce
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons honey
4 large romaine or butterhead lettuce leaves
Optional add-ons: shredded carrots, fresh cilantro, cucumber slices, sliced red bell pepper
Instructions
In a bowl, whisk together peanut butter, soy sauce, ginger, garlic, rice vinegar, and honey until smooth
Heat cooked chicken in a microwave-safe dish or pan for 2-3 minutes until warm
Arrange lettuce leaves on a platter and spoon 1/2 cup chicken and 2 tablespoons sauce onto each
Top with optional fresh vegetables
Serve immediately
Notes
Use tamari instead of soy sauce for gluten-free version
Adjust honey quantity for sweetness preference
Prepare components ahead of time for faster assembly
Leftover sauce keeps refrigerated for up to 5 days
- Prep Time: 15
- Category: Poulet Faciles pour le Dîner
- Method: Cold preparation
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg