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.
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Step 2

  • Heat in saute pan over medium-low heat until heated through.
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Step 3

  • In medium bowl, add sesame seeds, sprouts, slaw mix, basil, sugar, vinegar and salt & pepper. Toss until thoroughly coated. Set aside.
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Step 4

  • To make the SAUCE: in small bowl, whisk Earth Balance natural peanut butter with shoyu and vinegar.
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Step 5

  • Add in oil while whisking until consistency is slightly runny.
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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.
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Step 7

  • Top with crushed peanuts (optional) and carefully wrap and roll, starting from one end. Leave seam side down.
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