So long tacos, helloooo Thai Chicken Wrap Tuesday! Creamy coconut chicken, crunchy peanuts, crispy veggies, and a punchy Asian peanut sauce that will have you coming back for more week after week.
Oh, and for all you clean eater hommies out there, we pour out the coconut milk for you. This one is gluten free, dairy free, high in protein, refined sugar free, and low fat. Now before the rest of you go running for the hills, let me just say, you will walk away from these flavorful Thai inspired wraps, satisfied and convinced that its okay to take a night off the tortilla and butter every once in a while.
And another thing: COCONUT MANGO STICKY RICE! A healthy version of one of my favs.
Yes yes that is in fact cabbage. It’s tastier, crunchier, and healthier (read up on its magical properties here) than lettuce.
For the cabbage, purple or green, chop off the stem, and carefully begin peeling off the leaves from the bottom. If you are having a hard time with the leaves tearing and losing their cup form, don’t fret! The leaves can easily be layered with each other to form whole wraps.
For the chicken: There are endless ways you could go with this dish. We chose boiling for its simplicity and moistness today, but marinating and grilling would be great too.
- 1 lb chicken breast
- ½ cup coconut milk
- 2 garlic cloves peeled
- salt and pepper
- 3 bell peppers mixed colors or mini sweet peppers sliced thin
- 2 large carrots shredded
- 1 head cabbage
- cilantro for topping (optional)
- toasted coconut shavings for topping (optional)
- lime wedges for topping (optional)
- crushed peanuts for topping (optional)
- green onion for topping (optional)
- Peanut Sauce:
- 1 cup peanuts
- 1 Tbs fish sauce
- 3 Tbs vegetable oil
- 2 Tbs soy sauce
- 3 Tbs honey
- 3 cloves garlic peeled
- Juice of one lime
- 3 Tbs warm water
- Pinch of ground ginger or ½ teaspoon of fresh
- Peel cabbage leaves to make 10 cups. (Start the rice for the magical mango sticky rice if you are serving together)
- Boil pot of water large enough for chicken to be covered. Season water with 2 garlic cloves and a tablespoon or so with salt and boil chicken for about 20 min.
- Chop and prep veggies and toppings.
- Drain, cool, and shred chicken.
- Season chicken well with salt and pepper and mix in coconut milk. Set aside in fridge.
- Take all ingredients for Peanut Sauce and throw in blender. Process until desired consistancy. Some folks like it on the crunchy side, while we like ours a little on the creamy side. You may have to add more warm water to get it thinner.
- Serve all together and have fun wrapping!
Important note: cabbages sturdy structure stands up to extra filling, what what!
I love the idea of using cabbage for these.