Name: Thai Honey Ginger (Chicken or Tofu) Rice Wraps with Spicy Sesame Peanut Sauce
Cuisine: Asian
Ingredients: 8 rice paper wraps; 1 large beet, peeled and shredded; 1-2 carrots, peeled and shredded; 2 green onions, julienned; 1-2 avocados, thinly sliced; 1 bunch cilantro, roughly chopped; 2 cups cooked Sesame Honey Ginger Chicken or Tofu, diced small or sliced into thin strips; 4 tbsp Nelson Olive Oil Co. Honey Ginger White Balsamic; 2 tsp Nelson Olive Oil Co. Japanese Toasted Sesame Oil; 1 tbsp Nelson Olive Oil Co. Extra Virgin Olive Oil (EVOO); 1/2 cup smooth peanut butter; 1 tbsp soy sauce or tamari; 1 fresh Thai chili pepper, finely minced; 1 green onion, finely diced; 1/3 cup fresh cilantro, finely chopped; Water (if needed to adjust consistency)

Thai Honey Ginger (Chicken or Tofu) Rice Wraps with Spicy Sesame Peanut Sauce

Rated 5.0 stars by 1 users

Cuisine

Asian

Author:

Michelle Rudell

These Thai Honey Ginger Chicken or Tofu Rice Wraps with Spicy Sesame Peanut Sauce are incredibly easy to make and bursting with freshness and healthiness! The peanut sauce, featuring Nelson Olive Oil Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, is absolutely divine—perfectly balanced and full of flavor. Adjust the Thai chili to suit your spice preference, from mild to fiery hot!

Using rice paper as the wrapper makes these wraps low in calories and carbs, adding to their appeal. Don't limit yourself to just lettuce wraps—try wrapping anything in them for a delightful surprise!

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Ingredients

The Wrap

8 rice paper wraps
1 large beet, peeled and shredded
1-2 carrots, peeled and shredded
2 green onions, julienned
1-2 avocados, thinly sliced
1 bunch cilantro, roughly chopped
2 cups cooked Sesame Honey Ginger Chicken or Tofu, diced small or sliced into thin strips

The Sauce

4 tbsp Nelson Olive Oil Co. Honey Ginger White Balsamic
2 tsp Nelson Olive Oil Co. Japanese Toasted Sesame Oil
1 tbsp Nelson Olive Oil Co. Extra Virgin Olive Oil (EVOO)
1/2 cup smooth peanut butter
1 tbsp soy sauce or tamari
1 fresh Thai chili pepper, finely minced
1 green onion, finely diced
1/3 cup fresh cilantro, finely chopped
Water (if needed to adjust consistency)

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Directions

For the Sauce:
In a bowl, whisk together peanut butter, Nelson Olive Oil Co. Honey Ginger White Balsamic, Nelson Olive Oil Co. Japanese Toasted Sesame Oil, Nelson Olive Oil Co. Extra Virgin Olive Oil, soy sauce or tamari, minced Thai chili pepper, diced green onion, and chopped cilantro until smooth. Add water if needed for a spreadable consistency.

For the Rice Wraps:

Boil water and pour about an inch into a shallow dish large enough to fit the rice paper (a frying pan works well).Submerge one rice paper in the hot water for a few seconds until pliable but slightly firm. Refresh water as it cools, never soaking longer than 10 seconds.

Assembling the Wraps:

Lay hydrated rice paper on a wooden cutting board.Place 1/4 cup each of shredded beet and carrot, julienned green onion, and a small amount of diced chicken or tofu.Spread 1 tablespoon of peanut sauce over chicken or tofu. Add avocado slices and cilantro.

Rolling the Wraps:

Fold in sides of rice paper, then gently pull the edge closest to you over filling, tucking in sides as you roll.Use fingers to tighten and tuck the edge back under to seal.Repeat for each wrap.

Recipe Video

Recipe Note

Rice paper is stretchy and durable; avoid sharp edges.
Adjust peanut sauce consistency with hot water if refrigerated.
Leftover sauce can be hardened in fridge and softened with hot water for reuse.

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