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Peanut Thai Wrap

Peanut Thai Wrap

Chef Dave Schultz,
Saucer’s Cafe

1 (11-inch) flour tortilla shell
1/2 cup shredded leaf lettuce
1/4 cup cooked vermicelli noodles
1/4 cup bean sprouts
12-14 carrot sticks, cut match stick size
6-8 slices cooked chicken breast
6-8 pieces unsalted peanuts
3 Tbsp medium-hot peanut sauce

1. Place tortilla shell flat on cutting board. Stack shredded lettuce, vermicelli noodles, bean sprouts, carrots and chicken the centre of the tortilla shell in a horizontal line, leaving a one inch border on either side.
2. Sprinkly filling with peanuts.
2. Drizzle peanut sauce over all ingredients.
3. To wrap, fold the tortilla shell in half from bottom to top, tuck the sides in and roll up.

Yield 1 serving


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