Things are finally starting to settle down at my house. My littlest one has started sleeping long stretches at night and I have started to feel more like myself again. Everything has been so much easier the second time around. I have had tons of great help too! I mentioned in my last post that my sister made Thai wraps for me on Big Dan’s birthday. They were so good I had to post them!
THAI CHICKEN WRAPS
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce (as with all ingredients make sure you use a gf brand)
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon minced garlic
1/2 teaspoon salt or garlic salt
1/4 to 1/2 teaspoon pepper
12 ounces skinless, boneless chicken breast strips
1 tablespoon cooking oil
4 cups packaged shredded broccoli-slaw mix
1/2 of a medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
6-8 brown rice tortillas
DIRECTIONS:
1. For peanut sauce, in a small saucepan combine sugar, peanut butter,
soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat
until the sugar is dissolved, stirring frequently. Set aside.
NOTE: Depending on the brand of soy sauce and peanut butter you may
need to adjust the sugar!
2. Meanwhile, in a medium mixing bowl, add chicken and season evenly with salt and pepper.
3. In a large skillet heat the cooking oil. Cook and stir seasoned chicken in hot oil over medium-high heat until cooked through. Remove chicken from skillet; keep warm. Add broccoli mix, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.
4. To assemble, spread each tortilla with about 1 tablespoon of the
peanut sauce. Top with chicken strips and vegetable mixture. Roll up
each tortilla, secure with a toothpick, and serve immediately with
remaining sauce.
The sauce is thin and I absolutely loved it that way. My sister and I discussed thickening it, so the wraps would not be as messy, but I wouldn’t hear of it. You could also dip the wrap in the sauce instead. Note: I tried this again with a different brand of peanut butter and the sauce was thicker.
Goes great with seasonal fruit.
Great the next day.
Oh, and my sister even took a picture for me!
Mrs. G.F. made a Thai chicken wrap last week using lettuce that looked delicious. Check out the rest of the fast and easy recipes on her blog! I am making her Salsa Chicken tomorrow night.
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Posted on July 26th, 2007 by Natalie
Filed under: Celiac, Dinner, Easy, GF Living, Gluten Free, Poultry, Pregnancy
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This looks amazing! I make GF peanut sauce often. This is another case where I use stevia or agave to reduce the total amount of sugar. I typically use liquid stevia & about a teaspoon of brown sugar for flavor. I’m going to try this recipe as soon as I can get wraps, and I’ll let you know how it turns out.
Glad your bub is doing well! Mine is still cooking
I am so glad that baby is starting to sleep longer stretches!! Great news. I have been hoping all was going well for you.
These look great. I love Thai food. And are these Food for Life tortillas? Your sister is a great one; food tastes so much better when someone makes it for you, it’s like you can taste the love in there.
(And you absolute sweetheart…mentioning my blog like that! You make a girl blush! And, enjoy the salsa chicken..you know how easy that is!!)
Wavybrains- I have never used the agave. I would love to know how it tastes with less sugar. I am going to have to lose these baby lbs. somehow. haha
Slacker Mom- Oh, you know your blog is one of my favorites. Perfect blend of easy and fabulous. =)
Ooh, this looks yum. Yesterday it was too hot to cook. Today, it’s rainy and gloomy. This looks like a good recipe to try today. Thanks!
This looks delicious and great for the dog days of August! I’ll give this a try!
Natalie,
The Thai Wraps saved me tonight. John hadn’t had much lunch and wanted an early supper, so this is what I cooked.
The sauce is excellent and worked really well with the tempeh that we subbed for the chicken…
Thanks for a great recipe!
P.S. We made your zuchinni and carrot muffins this week and they are the best muffins that I have ever put in my mouth! The second morning that we made them David reached extra hard to grab his off of the table before he got in the high chair. He was so excited about getting it that he ran off to show his Daddy. Of course, since he’s just started walking, he fell and squashed his muffin which brough a quick burst of tears =) But, he made a lovely MMMM… noise when he finally got the first bite!
Mary Frances-
Thank you so much for the kind words! I am glad you liked the recipe!
Natalie
I made this to bring along on a camping trip and it was wonderful! My whole family loved it!
Thank you so much for creating this website. I really enjoy it and I find it comforting… makes me feel a little less alone. Thanks
Marie-
Right back at you! I certainly feel better with a community of support.
This looks excellent! I have been looking for a good GF wrap recipie as a way to encourage my 4-year-old to eat veggies. Can’t wait to try it and thanks for sharing.
[...] Gluten Free Mommy’s Thai Wraps with Asian [...]
Hey Nat!
These are great!! We had them for dinner tonight as planned! I made a few changes, I used lite coconut milk instead of water , agave syrup (as you suggested) and the only peanut butter I had on hand was the natural kind, which is rather thick…. so we had a thicker peanut sauce (which honestly I wasn’t sure if I was going to like) BUT WE LOVED THEM!!!! Michael had 2!!!! Girl, you have no idea how hard this wonderful husband of mine can be to please! He’ll try everything, but you ALWAYS know when he doesn’t like something and HE LOVED these wraps! He called them “egg roll” wraps!! Great recipe! We’ll be making these again! It was a great way to use up leftover over roasted chicken!!
-carrie
I also have a peanut allergy, and recently discovered that Sunflower Seed butter makes a great substitute (be careful that it wasn’t made on equipment shared with peanuts). I used it in this recipe, and rather enjoyed it! Thanks so much!