Thai Wrap and Dipping Sauce

Thai Wrap & Peanut Dipping Sauce

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Thai Wrap and Dipping Sauce

Thai Wrap with Homemade Peanut Dipping Sauce

My sister Jody brought me a wrap from a local restaurant, and  I just had to re-create it, so here you have my version. 
Oh, and the sauce…..just plan on getting out a spoon and dipping into this, with or without the wrap!

Thai Wrap & Peanut Dipping Sauce

Spinach tortilla wrap (if available, plain if not)
Cooked rice (I prefer Jasmine rice)
Packaged coleslaw mix or broccoli slaw
Package of matchstick carrots
Fresh Thai basil leaves or any fresh basil, chopped and sprinkled on wrap (dried basil works in a pinch)

Diced English or Italian cucumber OR regular cucumbers with the seeds removed (or it becomes soggy from the moisture from the seeds if they are left in) & diced

Thin sliced turkey or chicken

Peanut Dipping Sauce:
1/2 cup water
1/4 tsp. chicken bouillon
3 tbsp grape jelly
5 Tbl. creamy peanut butter
1 tbsp reduced-sodium soy sauce
1 tsp grated lemon zest*
1 tsp. sesame oil (use any brand, I only have a bottle there to show a type of sesame oil)
1/2 tsp ground coriander

1/8 tsp crushed red pepper flakes


First zest the lemon –

To ‘zest’, using a grater, just take off the top yellow part. If you go into the white layer, it is bitter instead of the fragrant lemon taste.

Thai Wrap & Peanut Dipping Sauce 1

Prepare dipping sauce first, allowing time for flavors to “marry”.
Combine all sauce ingredients in a blender and blend for a few minutes to completely mix.
Pour mixture into a serving bowl and allow it to sit while making wraps; give time for the flavors to blend and marry.
If using later, refrigerate.
When ready to use, bring to room temperature or warm slowly in small saucepan. Thai Wrap & Peanut Dipping Sauce 2
Next to prepare the Thai Wrap –
Lay out a tortilla.
Spread on a layer of rice; pressing it down firmly, but not tearing the tortilla.Thai Wrap & Peanut Dipping Sauce 3In a single layer, layer on coleslaw or broccoli slaw mix, matchstick carrots , basil, cucumber and meat.Thai Wrap & Peanut Dipping Sauce 4Roll tightly in a burrito wrap, wrap securely in saran wrap and place in fridge for 3 hours or overnight.
Serve with a side of “Peanut Dipping Sauce” to dip in as you eat.
Recipe by Carrie Groneman, copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.


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12 replies
  1. Jessica H
    Jessica H says:

    Thank you for sharing at Jembelish. I try to get my husband to try new things. I think he can handle this! He took me to get Indian food last week so we’re making progess! I would love to have you link this to my Weekly Meal Plan link party. I feature 5-6 dinners each week and will tweet your link several times if it is featured.

  2. Cathy
    Cathy says:

    Thanks for sharing at the Happiness Is Homemade Link Party and co-hosting with us! Pinning to the party board and can’t wait to see what happiness posts you share next week! Have a terrific week!


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