Thai Honey Ginger Chicken or Tofu Rice Wraps with Spicy Sesame Peanut Sauce
These wraps are insanely easy and super fresh and healthy! The peanut sauce is to die for with Nelson Olive Oil Honey Ginger White Balsamic and Japanese toasted Sesame Oil (the BEST!). Omit the Thai chili for no spice or add more if you like it FIERY! Rice paper makes for a great wrapper that is low calorie and low carb. Try wrapping anything in them, you’ll be surprised, they’re not just for lettuce wraps!
CLICK THE IMAGE BELOW FOR VIDEO TUTORIAL!
8 rice paper wraps (more or less)
1 large beet, peeled and shredded
1-2 carrots. peeled and shredded
2 green onions, jullienned
1-2 avocados, sliced thin
1 bunch of cilantro, roughly chopped (give or take, to taste)
2 cups cooked Sesame Honey Ginger Chicken or Tofu diced small or sliced into thin fingers
1/2 cup smooth peanut butter
1 tbsp NOOC EVOO
1 tbsp soy sauce or tamari
1 fresh Thai chili pepper, finely minced
1 green onion diced small
1/3 c fresh cilantro, chopped finely
water (if needed)
- Whisk all sauce ingredients together until smooth, adding a little water if necessary to get the right consistency (easily spreadable or "glob-able"lol).
- Boil a kettle of water and pour about an inch into shallow dish big enough to fit the rice paper (a frying pan works great!). Gently submerge one rice paper in the water for a few seconds until pliable (if you leave a little bit of rigidity it's easier to work with, it will fully soften by the time you start rolling it). *Each wrap has to be done individually from start to finish.
- Add more of the hot water to the dish or pan as it cools down. NEVER soak the paper for longer than 10 seconds (less when the water is closer to boiling temperature)
- Place hydrated wrap on a wooden cutting board and lay out about 1/4 cup of each carrot and beet, a couple green onion slivers and a couple pieces of chicken or tofu (go easy or they will be too full to wrap!). Top with about a tbsp of peanut sauce (spread onto chicken or tofu), a couple slices of avocado and top with a generous pinch of cilantro.
- Fold in the sides of the wrap first (see video tutorial - its hard to explain in words!), then gently stretch the edge that's closest to you forward, over everything, tucking in the sides as you go. Then use your fingers to tighten the roll and tuck the edge back towards you and under everything, gently roll it up.
- Rice wraps are pretty stretchy and more durable than you may think. Just watch out for sharp edges on the chicken/tofu that may puncture the rice paper.
- The consistency of the peanut sauce will vary depending on your peanut butter and the temperature of it. If it is really hard to work with, add a little hot water to it to break it down. (Also, if you have leftover sauce and refrigerate it, it will harden up pretty good so you can soften it quickly this way as well)