So, I have this friend, Jenn, who is a big {Ms. Buena Vida} fan. She makes lots of my recipes and is always giving me encouragement. After I blogged the rotisserie chicken chili, she posted a suggestion on my Facebook Page to share a Rotisserie Chicken recipe once a month. Who doesn't love the convenience of a pre-cooked bird? I think it's a fun Idea! So here it goes... I developed this recipe because I've been dreaming up the perfect Thai peanut sauce and I think I've got it! Loosely based on, Leela's Thai Peanut sauce. Same name, different spelling. Funny, right?
Oh the fresh flavors!! Yum.
Thai Peanut Rotisserie Chicken Wraps
Serves 4-6
The Wraps-
- 1 rotisserie chicken (original flavor), shredded
- 1/2 pack vermicelli rice noodles (about 4 oz uncooked) or 1 lb uncooked white rice
- 1 C purple cabbage, thinly sliced
- 1 orange bell pepper, julienne
- peanut dressing (recipe below)
- 1/4 C fresh cilantro, chopped
- 1/4 C fresh mint, chopped
- 1/4 C fresh scallions, chopped
- 1/4 C roasted peanuts, chopped
- 12 lettuce leaves (boston, butter or bibb lettuce)
Thai Peanut Dressing-
Makes about 1 & 1/2 Cups
- 2 tsp toasted sesame oil
- 1 clove garlic, minced super fine
- 1 T red Thai curry paste
- 1 C lite coconut milk
- 1/4 C creamy, freshly ground peanut butter or "Smucker's Natural"
- 1 T soy sauce (use gluten free for GF)
- 2 T light brown sugar
- 3 tsp chili paste, Sambal Oelek
- 1 T apple cider vinegar
- 4 T water
- Salt, to taste
In a little pot, medium heat, lightly saute the garlic in sesame oil. Now add curry paste, stir a bit . Lower heat, stir in the rest of the ingredients one at time. Stir, stir, stir. It's ready when all of the peanut butter lumps are gone. Thin with a little more water if needed. Taste and SALT. Remove from heat, serve warm.
Keeps in the fridge up to 2 weeks.
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Directions-
Steam the rice or cook noodles, make the dressing, prep your veggies, shred the chicken. Wrap all that jazz in some lettuce and ENJOY!
P.S. this recipe tastes great room temp...you can even pack it for lunch!