Combine peanut butter, sesame oil, rice vinegar, coconut cream, soy sauce, garlic paste, ginger paste, and salt in a food processor or blender. Cover and process until combined. Add enough water to reach desired consistency. Stir in sesame seeds and crushed red pepper.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Not only are these Thai Chicken Wraps packed with flavor, but they're also Keto-friendly.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. organic low-carb peanut butter | ||
| 3 tbsp. sesame oil | ||
| 2 tbsp. unseasoned rice wine vinegar | ||
| 2 tbsp. canned coconut cream | ||
| 2 tbsp. Hy-Vee less-sodium soy sauce | ||
| 1 tbsp. garlic paste | ||
| 1 tbsp. ginger paste | ||
| ½ tsp. Hy-Vee salt | ||
| 3 to 4 tbsp. water | ||
| 2 tbsp. toasted sesame seeds | ||
| ½ tsp. Hy-Vee crushed red pepper | ||
| 1 lbs. Hy-Vee rotisserie chicken, shredded | ||
| 1 head Bibb lettuce, washed | ||
| 1 seedless cucumber, peeled and cut into strips | ||
| 3 c. shredded carrots | ||
| Fresh cilantro leaves, for garnish |
Things To Grab
- Food processor or blender
Directions
Toss chicken with peanut sauce. Divide among lettuce leaves; top with cucumber, carrots, and if desired, cilantro leaves.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 75mg
- Sodium: 1170mg
- Total Carbohydrates: 19g
- Protein: 30g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 8%