Tuesday, October 5, 2010
Peanut Chicken Wraps
3 cups chopped cooked chicken
1/4 c peanut butter (organic, unsalted is best)
1 Tbsp apple cider vinegar (or pineapple vinegar)
1 Tbsp honey
1/4 c cream or coconut cream (could also use yogurt possibly for different flavor)
3 Tbsp oil - coconut, olive, sunflower seed
1 tsp curry powder
2 tsp ginger
2 cloves garlic, finely chopped, or 1 tsp garlic powder
1 tsp salt
1 small onion, cooked, finely chopped (opt.)
If using coconut oil, gently melt in a sauce pan. Sauté garlic, then add ginger and stir til fragrant. Mix rest of sauce ingredients thoroughly. It should be a gloppy brown sauce. Since I used pineapple vinegar, which I find to be a little more mild than apple cider, I used a bit more. You may like more ginger too. Just taste it and see what you think. Mix in chicken and onions.
For wraps, break off (carefully) a few cabbage leaves (I filled 8 with this recipe) and put them in a pot, stems down, with an inch of water to steam for a couple minutes.
Serve warm or cold!