Thai Peanut Chicken Wrap

So I make a mean peanut sauce. I use it for anything and everything. It started out as my go-to pad thai sauce that I created a couple years ago when I had to make pad thai for the first time in my life at work. Another instance where they made a menu where I didn't know how to make the main courses before the day of. And since then I've evolved it to be a multi-purpose peanut sauce that I use for stir fry, pad thai, or the occasional chicken wrap. This is literally one of the easiest sauce recipes out there and takes about 5 minutes to make. Another nice thing about it is that you can control the spiciness of it very easily just by slowly adding the Sriracha to it until it meets your spice level. And I tend to make a lot of the sauce and use it for a few meals as the week goes on, there is nothing in it that won't last a few weeks or more in the fridge so it's something you can make a bunch of and save for later.

I find when making the chicken wrap you need something nice and crunchy but flavorful to go with it as well, which is why I have an Asian slaw with it, another thing that's super easy to make if you already have made my Deviled Eggs with Pickled Onions since I take shredded cabbage and carrots and add the pickled onions and its juice to make the slaw.

Peanut Sauce

1 c Brown Sugar

1/2 c Sugar

1/3 c Fish Sauce

1/2 c Ketchup

1/2 c Peanut Butter

1/4 c lemon or lime juice

1/4 c vinegar (I use white distilled or cider)

TT Sriracha

Now you literally put everything in a sauce pan and turn the heat on medium to low and stir it up until its blended. It takes a whole 5 minutes. Once its blended I taste it and add more Sriracha as needed to spice it up a little. But make sure to just start with maybe 4 or 5 drops because that stuff gets hot quick! Then I take the finished sauce and spoon it onto cooked and sliced chicken, which I pre-make.



Then I take a half of a cabbage's worth of shredded cabbage and one shredded carrot and mix it with a small handful of the pickled onions I made earlier in the week and about a half cup or less of the pickling juice from the onions. I mix it up and let sit for 10 minutes or so, usually during the time I'm cooking chicken in the oven.

The nice thing about this recipe is that it can easily be made gluten free by instead of using whole wheat wraps like I did, you can use lettuce wraps, like Boston bibb, which not just makes it gluten free but also saves you a 100+ calories depending on the wrap you use. I hope you enjoy this as much as I do!