Tangy peanut sauce is so good. It is one thing that Ethan loves at Thai restaurants, so I knew he would love this. This recipe could not be any easier and is perfect for a weeknight meal with plenty of leftovers for a fabulous lunch. The peanut sauce can be stored in an air-tight container in your refrigerator up to a week and you can put it on anything you want. I love it will grilled skewers of meat or even topped on a grilled chicken sandwich.
Source: Perry’s Plate
For the Wraps:
3-4 Chicken Breast, grilled and diced
12 Bibb or Butter Lettuce Leaves, washed and patted dry
4 Cabbage Leaves, thinly chopped
1 Cup of Shredded Carrots
1 Cup of Raw Broccoli, finely chopped
1/4 cup of Scallions, thinly sliced
For the Sauce:
1/2 cup of Peanut Butter
1/4 cup of Lime Juice, freshly squeezed
2 teaspoons of Fish Sauce
2 teaspoons of Sesame Oil
2 teaspoons of Rice Vinegar
2 teaspoons of Honey or Age Nectar
1/4 cup of Water
1/4 cup of Cilantro, minced
2 cloves of Garlic, minced
2 teaspoons of Ginger, freshly minced or grated
1 teaspoon of Chili Powder
First, make the peanut sauce.
In a quart jar, combine the peanut butter, lime juice, fish sauce, sesame oil, vinegar, honey and water. Seal the jar and shake well. Now, add the cilantro, garlic, ginger, and chili powder and seal and shake again until the ingredients are combined. Store in the refrigerator until you are ready to use and up to one week.
Now, to assemble the wraps, on one lettuce wrap place one tablespoon each of the cabbage, carrots, broccoli, scallions, and chicken. Drizzle with the peanut sauce and serve.
The Barbee Housewife