These light and healthy Thai Chicken Wraps are an easy and refreshing entrée and a simple “one pot meal” to boot. I often make them with leftover chicken, though I sometimes use leftover fish –any type of protein will do.
The other night I served this to my children with salmon and my little one loved it. The older one? Well, he’s another story and not all that adventurous in his eating habits of late. He enjoys his homemade burritos and organic hot dogs. Rather boring if you ask me, though I just make his food, I don’t eat it. And I have to give him credit, he scarfs down kale by the bunch on a nightly basis.
These wraps would make a great finger food type hors d’oeuvre for a New Year’s Eve party. If you are looking for gluten free recipes for a party I have a handy little New Year’s Recipe Round Up from last year.
Thai Chicken Wraps
- 12 Bibb or Romaine lettuce leaves
- 4 leaves Napa cabbage, thinly chopped
- 1 pound chicken breast, grilled and then diced into ½-inch cubes (or use Ina's Grilled Lemon Chicken)
- 1 cup raw broccoli, finely chopped
- 1 cup carrots, grated
- ¼ cup scallions, thinly sliced
- "Peanut" Sauce
- Spread out the lettuce leaves
- Place a tablespoon of Napa cabbage in each leaf
- Add 1 tablespoon each of chicken, broccoli, carrots and scallions to each leaf
- Drizzle with Tangy Peanut Sauce
The inspiration for this recipe came from the May/June 2009 issue of Clean Eating. Their version used both shrimp and chicken (too much cooking for me and too many flavors, I’d rather simplify) it also used spring roll wrappers which I replaced with lettuce.
About.com recently posted a recipe from my gluten free cookbook in the Celiac Disease section of their website. Here’s my super yummy Chocolate Chip Scones recipe from The Gluten-Free Almond Flour Cookbook.
Hope everyone is enjoying the holidays!