Crisp veggies, tender garlic chicken, and a deliciously tangy-sweet peanut sauce make these Thai Peanut Wraps irresistible! They’re also gluten free and dairy free, with a low-carb option.
Celeste here from Life After Wheat, and I’m excited to be with you today sharing one of our family’s go-to dinner recipes!
Years ago, a friend shared her recipe for Thai Peanut Wraps in a neighborhood cook book. At the time, I had never tried anything like that and was anxious to make it at home. It was just after my husband was diagnosed with food allergies, so we made a few tweaks to the original recipe and…it was an instant hit! Even the kids gobbled up every last bite.
The sweet and tangy sauce is the star of the show, complimented perfectly with tender garlic chicken and crisp veggies seasoned with ginger. If you haven’t tried broccoli slaw (we hadn’t until testing this recipe), it’s a mixture of shredded broccoli stems and carrots. You can find broccoli slaw in the bagged greens section of the produce department, and it’s usually inexpensive.
The #1 problem with gluten free wraps is finding a tortilla that is, well, wrap-able. Gluten free tortillas are prone to crumble and tear, but we have found a few that work well for this and other wraps, with a few simple tricks. One of our favorites is Udi’s. If you heat a large skillet with a little oil over medium heat and briefly fry the tortilla (20-30 seconds on each side), it will be perfectly bendable! The second option is a Teff tortilla, which works best if you warm it in the microwave for 30 seconds on full power. Prepare your wrap quickly while it’s hot and it should stay in perfect shape for you.
Of course, there are some other fun options when it comes to serving Thai Peanut Wraps! Try layering the veggies, chicken, and sauce over a bed of coconut rice or in a tender leaf of butter lettuce for a lower carb option.
When you make these Thai Peanut Wraps, be sure to come back and leave a comment with how you decided to serve them!
Thai Peanut Wraps
For the Sauce:
- 3 Tablespoons creamy peanut butter (use a smooth kind, not the freshly ground)
- 3 Tablespoons gluten free soy sauce or Lea & Perrins Worcestershire sauce (gf in USA) or coconut aminos
- 1/4 cup coconut sugar or sugar
- 1 Tablespoon water
- 3 Tablespoons neutral tasting oil (avocado, canola, grapeseed, or peanut)
- 1 clove garlic, minced or 1/8 tsp garlic powder
For the Filling:
- 2 Tablespoons cooking oil, divided
- 3 boneless, skinless, chicken breasts or 6 - 7 tenderloins
- garlic salt and pepper, to taste
- 1 package broccoli slaw (about 4 cups)
- 2/3 cup sliced red onion
- 1/2 - 1 teaspoon ground ginger, to taste
- additional garlic salt to taste
- Gluten-free tortillas (we use Udi’s and briefly pan fry over med-low heat in a lightly greased pan)
For the Sauce:
- Combine all ingredients in a small saucepan and whisk to combine. Heat (I turn mine just below medium), whisking frequently, until sauce comes to a simmer.
- Simmer a couple of minutes until the sugar is fully dissolved. Once it’s done, cover, turn heat down to the lowest setting to keep warm and stir occasionally.
For the Filling:
- Heat 1 Tablespoon oil in a large, deep, skillet. Add chicken and season to taste with garlic salt and pepper. Cook until done, remove to a cutting board, and cover. Chicken is easier to slice once it sits for a few minutes, so do that after the next step.
- Heat the other 1 Tablespon oil in the same pan over medium heat. Add broccoli slaw, sliced onion, and sprinkle with ginger and garlic salt. Saute until crisp-tender, about 5 minutes.
- Lay your tortilla down on a plate and layer veggies, then chicken. Drizzle sauce over the top, roll it into a wrap, and serve with a side of sauce.
- You can find broccoli slaw next to the bagged salads in the produce section.
- You can serve the chicken, veggies, and sauce rolled up in a tortilla (Udi’s are our favorite), or you can layer over the rice or serve over salad.
- Make the sauce first, simmer and keep warm while you make the filling. That way when the filling is done, everything will be ready and you can eat it warm.