Ingredients
To make Thai Wrap, you'll need:
FOR THE DRESSING: - 30ml rice vinegar
- 1.5 tbsp. lime juice
- 2 tbsp. peanut butter
- ½ tbsp. soy sauce or coconut aminos
- 1 tsp. ginger, minced
- 2 garlic cloves, finely chopped
- 2 tsp. sesame oil
- 2 tsp. Thai chilli sauce
- 2 tbsp. olive oil
- 1 tbsp. coriander, finely chopped
FOR THE CHICKEN: - 400g cooked chicken breast, diced
- 1 red bell pepper, diced
- 100g spring onions, chopped
- 100g grated carrots
- 4 savoy cabbage leaves
Method
- Whizz the rice vinegar, lime juice, peanut butter, soy sauce or coconut aminos, ginger, garlic, sesame oil, and Thai chilli sauce in a food processor.
- Add the olive oil and coriander, and place to one side.
- In a large bowl, mix the chicken, red bell pepper, spring onions and grated carrots.
- Combine the dressing with the chicken mixture and toss to coat.
- Divide the mixture among the 4 savoy cabbage leaves.
- Fold over the leaves and the dish is ready to serve and relish!
Nutritional Facts (Per Serving)
Calories 513 | Total Fat 15.6g | Saturated Fat 1.7g | Carbohydrates 19.8g | Fibre 5g | Protein 71g
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