You are going to LOVE this Thai Wrap and Peanut Dipping Sauce.
It’s a great make-ahead for meal or to take out with you.
So easy to put together and the perfect combination of textures.
The sauce is just amazing too!
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.
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.
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.In a single layer, layer on coleslaw or broccoli slaw mix, matchstick carrots , basil, cucumber and meat.Roll 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, 2020
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