Thai-Style Peanut Chicken Wraps

I love Thai food; peanut sauce is one of my favorite flavors. I mixed this Thai-style sauce up at home for a lighter version of the restaurant favorite. Served in a wrap with a slaw blend and grilled chicken, this makes a great lunch or summer supper! ~Erin

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First, mix the lime juice, honey, powdered peanut butter, soy sauce, ginger & sriracha in a small bowl.

Arrange each wrap with ½ of a sliced grilled chicken breast and about ½ a cup of slaw blend. This is the slaw mix I use but any broccoli slaw will work.

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Drizzle each with 1 T. peanut sauce and top with 5 grams (about a teaspoon) of chopped peanuts.

Wrap it up and enjoy!

Thai-Style Peanut Chicken Wraps
    Ingredients:
  • ~ juice of one lime
  • ~ 1 T. honey
  • ~ 3 T. powdered peanut butter (I used PB2.)
  • ~ 1 T. low sodium soy sauce
  • ~ 1/8 tsp. ginger paste or freshly grated ginger, optional (not pictured)
  • ~ A few drops of Sriracha, optional
  • ~ 2 grilled chicken breasts, sliced (I seasoned mine with salt, pepper, & garlic powder.)
  • ~ Bagged slaw blend (I like the one that’s broccoli slaw, shredded Brussels sprouts, kale, carrots, and cabbage. Regular broccoli slaw would work too.)
  • ~ ¾ oz. (or 20 grams) dry roasted peanuts, chopped
  • ~ 4 wraps of choice (I use Ole Xtreme Low Carb High Fiber Wraps.)
  1. Mix lime juice, honey, powdered peanut butter, soy sauce, ginger & sriracha in a small bowl.
  2. Arrange each wrap with ½ of a sliced grilled chicken breast and about ½ a cup of slaw blend.
  3. Drizzle each with 1 T. peanut sauce and top with 5 grams (about a teaspoon) of chopped peanuts.
  4. Wrap it up and enjoy!

Weight Watchers Info: This makes 4 servings.

Peanut sauce = 2 Freestyle SmartPoints per Tablespoon. 5 grams chopped peanuts = 1 SmartPoint.

The chicken and slaw mix are both zero SmartPoints.

If you use the same wrap I did, they are 1 SmartPoint each.

Total per wrap: 4 Freestyle SmartPoints each!

https://foursistersdish.com/2018/05/10/thai-style-peanut-chicken-wraps/

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Brazilian Peanut Brittle

I love peanut brittle. I love almost any homemade candy. Unfortunately, using a candy thermometer or the cold-water-in-the-coffee-cup method of trying to find “hard-crack” stage is not my forte! In fact, I’m terrible at it. Fortunately, this is one of those (almost) life changing, candy making recipes. I’ll tell you why in a moment, but first I’ll start by telling you more about this peanut brittle. Brazilian peanut brittle is more buttery and slightly less sweet than traditional peanut brittle. It’s also more blonde in color than typical peanut brittle recipes. It’s different but in a very good way.

Now, back to how it’s life changing:  this recipe is fabulous in the fact that it requires NO candy thermometer. No cold water checking to see if it’s done. It is timed and done. It works perfectly for me every single time – crispy but not “break your teeth hard.”   It does not disappoint in flavor or crunch… it would be a perfect holiday treat for your family and friends!   ~Kathy

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Ingredients:

11 T. butter  (1 stick plus 3 Tablespoons)

¾ c. sugar

1 tsp. salt

½ c. light corn syrup

2 ¼ (up to 2 ½ ) c. unsalted dry roasted peanuts (whole and/or halved)

1 tsp. vanilla extract

1 tsp. baking soda

Instructions:

Grease the bottom of a large baking sheet with non-stick cooking spray or butter. Set aside on top of a heat proof surface or oven mitts to protect surface below.

Place the butter, sugar, salt, and light corn syrup in a large non-stick saucepan. Cook over medium heat large burner, stirring slowly and constantly. As soon as the butter is completely melted and the mixture reaches a pale yellow color and starts to bubble around the edges, add the peanuts and reduce the heat to medium-low.

Cook for 13-15 minutes, stirring constantly, or until caramel has thickened and peanuts stick to each other, instead of falling immediately off the wooden spoon, when lifted from the pan. (During the cooking time, the mixture will start to come together and look waxy. Keep it moving in the pan, folding, stirring, etc.)

Remove mixture from heat and stir in both the vanilla and baking soda until well combined.

Pour mixture immediately onto the greased baking sheet. Place a sheet of parchment paper on top (waxed paper does not work here!!) and spread the brittle thin (about 1/3” thick) using a rolling pin. Be careful not to burn yourself!  

Allow the peanut brittle to cool completely at room temperature before breaking into 2-inch pieces with your hands.

Store in a large Ziploc bag or an airtight container in a cool place for up to 2-3 weeks.

**I live at high altitude(6800+ ft) which changes the cooking time. I cook it 10 – 12 minutes. Adjust accordingly for altitude if needed.