373 kcalThai "Chicken" Wraps
25 min serves 6
Vegetarian
24gprotein13gcarbs27gfat
Ingredients
- •1½ cups faux chicken strips
- •3 tablespoons soy sauce
- •3 tablespoons sesame oil
- •1 tablespoon sesame seeds
- •¾ cup mung bean sprouts
- •1 cup broccoli slaw mix
- •½ cup basil
- •1½ tablespoons sugar
- •3 tablespoons rice wine vinegar
- •1 teaspoon sea salt
- •1 pinch ground pepper
- •6 leaves romaine lettuce
- •¼ cup natural peanut butter
- •1 cup peanuts
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Method
Adapted from foodista.com
- Toss faux chicken strips with shoyu and oil until well coated.
- Heat in saute pan over medium-low heat until heated through.
- In medium bowl, add sesame seeds, sprouts, slaw mix, basil, sugar, vinegar and salt & pepper.
- Toss until thoroughly coated. Set aside.
- To make the SAUCE: in small bowl, whisk Earth Balance natural peanut butter with shoyu and vinegar.
- Add in oil while whisking until consistency is slightly runny.
- Chop off the rough end of romaine leaves; smooth out flat and pile on the faux chicken, slaw mixture and drizzle with peanut sauce.
- Top with crushed peanuts (optional) and carefully wrap and roll, starting from one end. Leave seam side down.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.