Ingredients
- 1 1/2 cups (s) of faux chicken strips (Gardein has a great one, so does Trader Joe's)
- 1 tablespoon of shoyu or soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- 3/4 cup (s) of mung bean sprouts
- 1 cup (s) of broccoli slaw mix (containing broccoli, carrots&
- 1/2 cup (s) of fresh basil, chopped
- 1/2 cup (s) of fresh basil, chopped
- 1 1/2 tablespoons of sugar
- 2 tablespoons of rice wine vinegar
- 1 teaspoon of sea salt
- 1 pinch of ground black pepper
- 6 large romaine lettuce leaves
- 1/4 cup (s) of natural peanut butter, creamy (no sugar!)
- 2 tablespoons of shoyu or soy sauce
- 1 tablespoon of rice wine vinegar
- 2 tablespoons of sesame oil
- cup (s) of peanuts, crushed
Ready In 45 Minutes
Servings: 6
Cooking Instructions
Step 1
- Toss faux chicken strips with shoyu and oil until well coated.
-
INGREDIENTS:
Step 2
- Heat in saute pan over medium-low heat until heated through.
-
EQUIPMENT:
Step 3
- In medium bowl, add sesame seeds, sprouts, slaw mix, basil, sugar, vinegar and salt & pepper. Toss until thoroughly coated. Set aside.
-
INGREDIENTS:
-
EQUIPMENT:
Step 4
- To make the SAUCE: in small bowl, whisk Earth Balance natural peanut butter with shoyu and vinegar.
-
INGREDIENTS:
-
EQUIPMENT:
Step 5
- Add in oil while whisking until consistency is slightly runny.
-
INGREDIENTS:
-
EQUIPMENT:
Step 6
- Chop off the rough end of romaine leaves; smooth out flat and pile on the faux chicken, slaw mixture and drizzle with peanut sauce.
-
INGREDIENTS:
Step 7
- Top with crushed peanuts (optional) and carefully wrap and roll, starting from one end. Leave seam side down.
-
INGREDIENTS: