Thai "Chicken" Wraps
By: Veggie-Kids
Published: Tuesday, May 17, 2011 - 11:05am

Ingredients




1 1/2 cups (s) of faux chicken strips (Gardein has a great one, so does Trader Joe's)
1 tablespoon of shoyu or soy sauce
1 tablespoon of sesame oil
1 tablespoon of sesame seeds
3/4 cup (s) of mung bean sprouts
1 cup (s) of broccoli slaw mix (containing broccoli, carrots& 
1/2 cup (s) of fresh basil, chopped
1 1/2 tablespoons of sugar
2 tablespoons of rice wine vinegar
1 teaspoon of sea salt
1 pinch of ground black pepper
6 large romaine lettuce leaves
PEANUT SAUCE:
1/4 cup (s) of natural peanut butter, creamy (no sugar!)
2 tablespoons of shoyu or soy sauce
1 tablespoon of rice wine vinegar
2 tablespoons of sesame oil
 cup (s) of peanuts, crushed

Preparation

1 Toss faux chicken strips with shoyu and oil until well coated. Heat in saute pan over medium-low heat until heated through. 2 In medium bowl, add sesame seeds, sprouts, slaw mix, basil, sugar, vinegar and salt & pepper. Toss until thoroughly coated. Set aside. 3 To make the SAUCE: in small bowl, whisk Earth Balance natural peanut butter with shoyu and vinegar. Add in oil while whisking until consistency is slightly runny. 4 Chop off the rough end of romaine leaves; smooth out flat and pile on the faux chicken, slaw mixture and drizzle with peanut sauce. 5 Top with crushed peanuts (optional) and carefully wrap and roll, starting from one end. Leave seam side down.