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Thai Chicken Wrap with Spicy Peanut Sauce

Prep time 30 min
Cook time 10 min
Total time 40 min

Prep time 30 min
Cook time 10 min
Total time 40 min

About

Can you believe how gorgeous these Thai Chicken Wraps are? The vibrant green of the collard wraps, the crisp orange of the carrot, and the dreamy, creamy tan of the peanut sauce. What’s crazy is that these pretty little wraps taste even better than they look!

It all started on a Friday night in Laguna Beach, CA. B and I were out for his birthday, in a packed Asian fusion restaurant called Starfish. It was the kind of place that made you wish for a couple of extra stomachs, just too many amazing items on the menu to try.

We started with a Spicy Thai Chicken Roll with Peanut Sauce. It was wrapped in rice paper and dotted with mango and papaya, which is cool for a Friday cheat meal, but my hacker mind was already going a million miles a minute, trying to figure out how to re-create the enjoyment of the dish without the extra carbs and sugars. And hack it, I did!

Here is a guilt-free, exciting, middle-of-the-week, hacked version that uses collard greens, cauliflower rice, quinoa, slow cooker Seasoned Pulled Chicken, and homemade spicy peanut sauce to rock your food-loving world. Enjoy!


Serves 6

2 carrots, julienned

1 cucumber, julienned and seeded

½ teaspoon kosher salt

20 collard green leaves

1 teaspoon coconut oil

2 tablespoons shallots, minced

1 tablespoon ginger, minced

1 cup cooked quinoa

2 tablespoons salted peanuts, minced

3 tablespoons cilantro, minced

1 batch Spicy Peanut Dressing

For the Spicy Peanut Dressing

1 teaspoon garlic, chopped

1 Thai chili, seeded and minced

2 tablespoons coconut aminos

2 tablespoons apple cider vinegar

¼ teaspoon Liquid Stevia

1 tablespoon lime juice

1 tablespoon olive oil

½ tablespoon fish sauce

½ cup Peanut Butter

¼ cup water



Nutrition

Calories: 304
Fat: 11g
Carbohydrates: 39g
Sodium: 697mg
Fiber: 4g
Protein: 35g
Sugar: 3g

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