Thai Rice Wraps with Peanut Sauce

Thai Rice Wraps with Peanut Sauce is a delicious gluten free appetizer or meal. I’m a big fan of Thai food, but going to restaurants and ordering in can get expensive so I decided to create my own Thai experience. Thai Rice Wraps are much healthier than the ones you order but they still have that delicious peanut sauce that everyone loves.  These Thai Rice Wraps with Peanut Sauce make a great portable meal.

Thai Rice Wraps with Peanut Sauce by @JesseLWellness #thai

How to Roll Thai Rice Wraps

To assemble the Thai Rice Wraps, soak the rice paper wraps one at a time in a large bowl of warm/hot water to soften them up. I like to use large rice wraps, but if you are making these as an appetizer you can use the medium or small ones. Spread a layer of peanut sauce down the middle and top it with the chicken and veggies. Fold in the ends as shown below, and then roll it up.

Thai Rice Wraps with Peanut Sauce by @JesseLWellness #glutenfree

You can actually learn how to make my Thai Rice Wraps with Peanut Sauce during an Online Cooking Class! I will walk you through all of the steps in real time and provide you with the health benefits of all of the ingredients and suggest substitutes for anything you don’t have.

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Thai Rice Wraps with Peanut Sauce

(gluten free, dairy free)

Prep time: 20 minutes

Inactive prep time: 1 hour

Cook time: 8 minutes

Servings: 4-6 Thai Rice Wraps

Ingredients:

  • 2 organic chicken breasts, cut into strips
  • 1/4 cup tamari
  • 1 Tbsp sesame oil

Thai Rice Wraps Filling:

  • 1/2 seedless cucumber, sliced into matchsticks
  • 1.5 cups bean sprouts
  • 2 large carrots, peeled and sliced into matchsticks
  • 12 basil leaves, chopped or torn
  • 12 large mint leaves, chopped or torn
  • 1 Tbsp toasted sesame seeds
  • 2 tsp coconut sugar
  • 2 Tbsp rice vinegar
  • Salt to taste

Peanut Sauce:

  • 1/2 cup creamy organic peanut butter at room temperature
  • 2 Tbsp tamari
  • 1 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 1/4 tsp cayenne pepper
  • 1 Tbsp organic peanut pieces * optional
  • 4-6 large rice wraps

Directions:

  1. Mix tamari and sesame oil in a bowl. Coat chicken with the mixture and marinate for at least one hour sealed in the fridge.
  2. While the chicken is marinating, mix cucumber, bean sprouts, carrots, basil, mint and toasted sesame seeds in a large bowl.
  3. In a small bowl combine coconut sugar, rice vinegar and salt, pour over the veggies and toss to coat.
  4. Place peanut butter in a small bowl along with the tamari, rice vinegar, sesame oil, cayenne pepper and peanuts. Mix until smooth.
  5. Heat frying pan to medium heat and cook chicken and marinade for 6-8 minutes until cooked through, stirring occasionally.
  6.  In bowl of warm water soak the rice wraps one at a time to soften them, as directed on the package. When the rice wrap is malleable, lay flat and pile with chicken, veggies and peanut sauce along the middle. Fold in the sides of the wrap and roll it up. If you are a sauce lover like me, make a double batch of sauce and use it for dipping.
I love Thai food, in addition to Thai Rice Wraps I really like spicy coconut soup. Tell me your favorite Thai dish in the comments section and I’ll try to make a healthy version!

Thai Rice Wraps with Peanut Sauce by @JesseLWellness #ricewraps

 

Thai Rice Wraps with Peanut Sauce
Author: 
Recipe type: Paleo & Omnivore Mains
Cuisine: Thai, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Thai Rice Wraps with Peanut Sauce is a delicious gluten free appetizer or meal. Thai Rice Wraps are much healthier than the ones you order but they still have that delicious peanut sauce that everyone loves.
Ingredients
  • 2 organic chicken breasts, cut into strips
  • ¼ cup tamari
  • 1 Tbsp sesame oil
  • ½ seedless cucumber, sliced into matchsticks
  • 1.5 cups bean sprouts
  • 2 large carrots, peeled and sliced into matchsticks
  • 12 basil leaves, chopped or torn
  • 12 large mint leaves, chopped or torn
  • 1 Tbsp toasted sesame seeds
  • 2 tsp coconut sugar
  • 2 Tbsp rice vinegar
  • Salt to taste
  • ½ cup creamy organic peanut butter at room temperature
  • 2 Tbsp tamari
  • 1 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • ¼ tsp cayenne pepper
  • 1 Tbsp organic peanut pieces * optional
  • 4-6 large rice wraps
Instructions
  1. Mix tamari and sesame oil in a bowl. Coat chicken with the mixture and marinate for at least one hour sealed in the fridge.
  2. While the chicken is marinating, mix cucumber, bean sprouts, carrots, basil, mint and toasted sesame seeds in a large bowl.
  3. In a small bowl combine coconut sugar, rice vinegar and salt, pour over the veggies and toss to coat.
  4. Place peanut butter in a small bowl along with the tamari, rice vinegar, sesame oil, cayenne pepper and peanuts. Mix until smooth.
  5. Heat frying pan to medium heat and cook chicken and marinade for 6-8 minutes until cooked through, stirring occasionally.
  6. In bowl of warm water soak the rice wraps one at a time to soften them, as directed on the package. When the rice wrap is malleable, lay flat and pile with chicken, veggies and peanut sauce along the middle. Fold in the sides of the wrap and roll it up. If you are a sauce lover like me, make a double batch of sauce and use it for dipping.

7 Comments

  1. Georgi Holley on May 15, 2014 at 2:15 pm

    Wonderful! Thank you for posting this. 🙂

  2. Jeffery on February 11, 2016 at 3:29 pm

    What do you do for a living?

  3. Reuben on February 11, 2016 at 4:11 pm

    Where did you go to university?

    • Jesse Lane Lee, CNP on February 12, 2016 at 9:27 pm

      Hi Reuben, I got a BSc from Queen’s University and a CNP from The Institute of Holistic Nutrition. You can learn more about my journey on my about page here.

  4. char on February 25, 2016 at 10:14 pm

    do you set the rice paper wrap before you eat them?

    • Jesse Lane Lee, CNP on February 26, 2016 at 1:41 pm

      Hi Char, I soak it in warm water for a few minutes to soften it up before I start filling it. After it is wrapped it is ready to enjoy, no further steps needed.

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