Thai Chicken Wraps + Peanut-Coconut Sauce

MEAL TYPE: Entree

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Thai Chicken Wraps + Peanut-Coconut Sauce

We love these wraps for the flavor, but also for the health benefits. They contain an entire head of green cabbage, which is packed with Vitamin C for immune support and has anti-cancer properties. Use the leftovers for a yummy, protein-powered lunch. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

1/2 cup full-fat coconut milk

1 scallion, finely chopped (white and light-green parts only)

2 Tbs. creamy unsweetened peanut butter (SUB: Almond butter)

1 ½ Tbs. pure maple syrup

1 Tbs. low-sodium tamari

1 tsp. red curry paste

1 pound organic free-range boneless, skinless chicken breast

1 small head of green cabbage

1 1/2 cups carrots, shredded

1 cup scallion greens, diced

1 cup cilantro, finely chopped, plus more for garnish

1/2 cup peanuts, roughly chopped, plus more for garnish

1/4 cup unsweetened shredded coconut, plus more for garnish

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INSTRUCTIONS

Prepare the sauce by combining the first six ingredients (coconut milk through curry paste) in a food processor or with an immersion blender. Process until smooth. Taste and adjust seasonings as needed. Set aside.
Bring a large pot of water to a boil. Place chicken breast in the water and reduce heat to a simmer. Simmer until chicken is fully cooked (test it after 15 minutes, but it will probably take about 20). Drain the water, and when chicken is cool enough to handle, shred it with two forks. Place the shredded chicken in the refrigerator to cool.
Cut the bottom stem off of the cabbage so the leaves come apart easily while still staying intact. This can be a little tricky, so handle the cabbage carefully. Wash the leaves and lightly pat dry.
In a large bowl combine the shredded chicken with the carrots, scallion greens, cilantro, peanuts, and shredded coconut. Drizzle with 1/2 of the peanut sauce and mix until well combined. Divide mixture between four cabbage leaves and top with additional cilantro, peanuts, and coconut flakes. Drizzle with more sauce if desired.

9 people have left a comment. Join the conversation!

Krista SAID:

11/17/2016 |Reply

These are wonderful!! Wow, the sauce is spot on! I changed a couple things to the wrap, adding diced red bell pepper, halved the scallions, used shrimp instead of chicken, and served with brown rice and sriracha for a kick. I will make these again, and the sauce possibly for everything!! So good. A perfect post b3 class dinner.
Katherine SAID:

03/22/2016 |Reply

I made this with tofu and it was delicious!
Vanessa SAID:

06/17/2015 |Reply

This is a great sauce! I like to have a bit more heat so added some hot sauce to it. I might try a red pepper next time. To save time I used an organic rotisserie chicken and shredded the meat from there. Really enjoyed this!
emilystl04 SAID:

06/10/2015 |Reply

My curry paste jar said I was supposed to cook before eating and I didn’t. Whoops! How am I supposed to cook it exactly?
lalongvanbrocklyn SAID:

04/08/2015 |Reply

This is a great peanut sauce recipe– probably the best I’ve made. We made the sauce for something else, and it was great with the Asian veggie noodle bowls we had. I had tofu chunks with lettuce, the husband had pork and eggplant stack. Fantastic sauce!
jaclyn.lavine SAID:

01/25/2015 |Reply

Can I use almond butter in place of the peanut butter?

onlinesupport REPLIED:

01/29/2015 |Reply

Yes you may use almond butter or any nut/seed butter in place of peanut butter.

resachic SAID:

01/16/2015 |Reply

That was so yummy!!
lauraelmore1033 SAID:

10/20/2014 |Reply

deeelicious!!

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