Did you know that one of my favorite things in the world is peanut sauce? Peanuts are not just a nostalgic food for me, bringing back images of childhood, but I find them a rather delicious treat in savory and sweet dishes. Today, I’m excited to share with you a peanut sauce recipe to use in a delicious Thai Peanut Wrap. It’s a wonderful way to use up leftover chicken and get in some veggies and healthy fats.
This recipe comes from Fit Mama Real Food. Today is the Secret Recipe Club reveal day for my group, and I’m so excited to be back after a month sabbatical. Fit Mama Real Food is a blog I like to visit periodically; Heather is a fitness instructor and mama to two who focuses her blog on her personal fitness journey and her efforts to feed her family a real food diet. Despite the crazy amount of dessert on my blog, I try to do the same for mine, so I was really happy to have a chance to explore her blog in more depth and try out a recipe or two.
At first I was pretty set on either the curried grain salad (love me some curry!) or blueberry chia seed baked oatmeal, but the Godfather reminded me it was about 100 degrees outside and I seemed to be rushing cooler weather in with my cooking – something odd for someone who freezes at any temperature under 70 F. So then I decided I was going to make a peanut butter chocolate avocado smoothie, but I asked L again and he vetoed the idea because he’s not sure what to think of avocado in a smoothie. Just between you, me, and the fly on the wall, I’m going to make this one day and not tell him until after he drinks it. So I opened the recipe list on Heather’s site and said, “You pick something!”, but then I saw the Thai peanut chicken wraps and said, “those look good, let’s make those.” So I guess I didn’t really let him give his opinion this month, but he loves Thai peanut anything, so there were no objections. 😉
These wraps are so easy to customize to your preferences and make ahead, so they were a perfect quick lunch for me. I purchased the tortillas, used some leftover rotisserie chicken, made the peanut sauce in all of 5 minutes a day or so before I actually had the wraps, and sauteed up the vegetables in no time. You don’t have to make the peanut sauce in advance, but I did one day when I was preparing a few other meal items. It keeps about a week in the fridge, so you can make it on the weekend and use it in sandwiches, on salads, or on pasta dishes throughout the week. I still have some leftover I think I’ll use on some noodles tomorrow.
If you don’t like chicken replace the chicken with your preferred protein, or just add more vegetables for a veggie wrap. I added more vegetables than the original recipe calls for because I really like bulking up my wraps with veggies, so I used about a cup of a shredded broccoli mix I had on hand and some sliced avocado. Use whatever you have on hand. If you plan to saute the vegetables, I would suggest peppers, cabbage, broccoli slaw, maybe some finely diced onions, zucchini. If you’d prefer to skip the saute step, a finely shredded lettuce or cabbage would work, and I think sprouts or microgreens would also be lovely!
I deviated from the original recipe by subbing chili paste for chili flakes in the sauce, and then adding sriracha to the final wrap. I made the peanut sauce rather mild so all members of the household could enjoy, but I like a little kick! I also added some lightly salted dry roasted peanuts for crunch. These are totally optional additions, I think the wrap is great as originally written, but since I also think wraps and sandwiches are best when customized, go with what you feel. I believe in you.
Be sure to scroll past the recipe to check out the other great posts this month! *Peanut butter ingredients should ideally read no longer than "peanuts, salt".
To make the wrap:
**You will only need the oil if your are sauteing your vegetables, not if you choose to use raw vegetables.
*Peanut butter ingredients should ideally read no longer than "peanuts, salt".