Thai "Chicken" Wraps

Heat a sauté pan over medium-low heat and cook the chicken strips until they are heated through and lightly browned.

Equipment

Sauté Pan

In a medium bowl, combine the sesame seeds, sprouts, slaw mix, fresh basil, sugar, vinegar, and salt and pepper. Toss well to ensure everything is thoroughly coated.

Ingredients

15 mL of Sesame Seeds

240 mL of Sprouts

60 mL of Basil

5 mL of Sugar

15 mL of White Vinegar

2½ mL of Salt And Pepper

475 mL of Slaw Mix

To prepare the sauce, whisk together the peanut butter, soy sauce, and vinegar in a small bowl. Gradually drizzle in the cooking oil while whisking until the sauce reaches a smooth, slightly runny consistency.

Ingredients

15 mL of Low Sodium Soy Sauce

30 mL of Cooking Oil

15 mL of White Vinegar

60 mL of Peanut Butter

60 mL of Peanuts

Equipment

Whisk

Prepare the romaine lettuce leaves by trimming the rough ends. Lay the leaves flat, then pile the cooked chicken and the sprout-slaw mixture onto the center of each leaf.

Ingredients

8 pieces of Romaine Lettuce

225 g of Sprouts

Equipment

Chefs Knife

Cutting Board

Drizzle the peanut sauce over the filling, sprinkle with crushed peanuts if desired, and carefully roll the lettuce leaves, starting from one end and keeping the seam side down.

Ingredients

225 g of Low Sodium Soy Sauce

15 mL of Peanut Butter

225 g of Romaine Lettuce

225 g of Peanuts