It’s a salad disguised as a wrap. I’m always craving a salad with chicken (pretty lame, I know). Asian flavors and crunchy vegetables are my fav. The boys in this house are never asking for a salad and refuse to accept it as a dinner option. A wrap with a salad hidden inside paired with a sauce is a much easier sell.
The crunchy vegetables with zesty chicken and peanuts nestled in a thin rice paper wrap disappeared much quicker than I wanted. It’s not that I didn’t want everyone to like the dinner I created, but selfishly I hoped for leftovers for my lunch.
It takes a little practice rolling the rice paper into a neat bundle, but once you master it, the possibilities are endless!
- 1 lb fresh chicken tenders (about 6)
- 1 tsp fresh grated ginger
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1/2 tsp turmeric
- 1/4 tsp red pepper flakes (or more...or less)
- 10 grinds of black pepper
- 2 Tbsp creamy peanut butter
- Juice of 1 lime
- 2 tsp chili paste
- 1 tsp sesame oil
- 2 tsp tamari (or soy sauce)
- 2 tsp apple cider vinegar
- Rice papers
- Romain leaves, center rib removed
- 1 carrot - grated
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/4 cup peanuts - chopped
- Combine chicken, ginger, salt, sesame oil, turmeric, red pepper, and pepper. Marinate 20 minutes, while you make the sauce.
- Combine all sauce ingredients, adjusting seasoning as needed.
- Lightly coat medium skillet with coconut oil, olive oil, or cooking spray. Cook chicken 3-4 minutes per side. Drizzle a couple teaspoons of sauce over chicken and turn to coat. Set aside to cool slightly.
- Dip rice paper in warm water. Once it softens, lay flat on a damp towel.
- Layer a romaine leaf, piece of chicken, carrot and cabbage.
- Drizzle some sauce and chopped peanuts.
- Roll long end over middle, tuck in sides, and roll to close.
- Serve with additional sauce.
To make smaller rolls, cut chicken in half.