Amazing Gluten Free Thai Wraps

You can put about anything into a wrap and it tastes great!  The first time I made this recipe we were all like wow, this is sooo good!  It's like a thai taco!!  The peanut sauce is incredible!  I got this delicious recipe from  Gluten Free Mommy--she has a lot of great recipes you can check out.  

I made this again a few weeks ago for the Taiwanese English teacher who has been boarding with us this summer. I served it with fried rice--it was a great combination.

Thai Chicken Wraps - Serves 6

1.  Prepare veggies:    

(1)  Slice 1/2 of a red onion into thin slices

(2)  Grate 1 t of ginger

(3)  Purchase a bag of broccoli slaw

2.  Make the peanut sauce: In a small saucepan combine ¼ cup of sugar, ¼ cup of peanut butter,
 3 T gluten free tamari, 3 T water, the 2 tablespoons cooking oil, and 1 t minced garlic. Heat until the sugar is dissolved, stirring frequently. Set aside
. 

NOTE: Depending on the brand of gluten free tamari and peanut butter you may need to adjust the sugar!  I would double this sauce--it is so delicious!

3.  Prepare the chicken:  Meanwhile, in a medium-size mixing bowl, put in 2 chicken breasts cut into strips and season  with ½ t salt and ¼ t pepper.

4.  Cooking the chicken:  In a large skillet heat the 2 T coconut oil. Cook and stir seasoned chicken in hot oil over medium-high heat until cooked through. Remove chicken from skillet and put in a covered bowl to keep warm.

5.  Adding vegetables:  Add 1+ T coconut oil and stir fry the red onion and ginger in it, and then add the package of  broccoli slaw   Stir fry for 2 to 3 minutes or until vegetables are crisp-tender. 

6.  Add the sauce and let it cook 1-2 minutes.  Spoon this onto warmed rice or corn shells and enjoy!

Glutenfreemommy's note:  The sauce is thin and I absolutely loved it that way. My sister and I discussed thickening it, so the wraps would not be as messy, but I wouldn’t hear of it.

My Note:  We have made this several times, and this peanut sauce is restaurant quality!  We put ours in corn tortillas, and I don't use cornstarch either to thicken the sauce. 

Check out some of the other curries on this blog!

Tasty Thai Red Curry   (Modified  recipe from back of curry paste & Thai recipe)

Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)

Rose's Authentic Chinese Yellow Curry  (From a Taiwanese friend who brought this to dinner)

Thai Salmon & Vegetables in Green Curry  ( Modified recipe from Internet search)

Massaman Chicken Curry with Yams & Pineapple (Modified  recipe from back of curry paste & Thai recipe)

Spectacular Chicken Panang Curry (Modified  recipe from back of curry paste &  recipe)

Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)

Gluten Free Thai Chicken & Pumpkin Curry  (From Internet search)

Other Thai Recipes on This Blog 

Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)

Gluten Free Thai Basil Beef    (From Internet search)

How to Make Your Own Thai Fresh Rolls   (From my church cookbook, Come & Dine)

Rachel Ray's Thai Chicken with Basil & Pineapple   (From Internet search)

Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce  (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup  (Modified from Internet search)
Delicious Gluten Free Thai Wraps  (From Internet search)