Thai Chicken Wraps

• 1 1/2 cups chicken strips faux, Gardein has a great one, so does Trader Joe's
• 1 tablespoon shoyu or soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 3/4 cup mung bean sprouts
• 1 cup slaw mix broccoli, containing broccoli, carrots&
• 1/2 cup fresh basil chopped
• 1 1/2 tablespoons sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon sea salt
• 1 pinch ground black pepper
• 6 romaine lettuce leaves large
• 1/4 cup peanut butter creamy natural, no sugar!
• 2 tablespoons shoyu or soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons sesame oil
• peanuts cup, s of, crushed

1. Toss faux chicken strips with shoyu and oil until well coated. Heat in saute pan over medium-low heat until heated through.
2. In medium bowl, add sesame seeds, sprouts, slaw mix, basil, sugar, vinegar and salt & pepper. Toss until thoroughly coated. Set aside.
3. To make the SAUCE: in small bowl, whisk Earth Balance natural peanut butter with shoyu and vinegar. Add in oil while whisking until consistency is slightly runny.
4. Chop off the rough end of romaine leaves; smooth out flat and pile on the faux chicken, slaw mixture and drizzle with peanut sauce.
5. Top with crushed peanuts (optional) and carefully wrap and roll, starting from one end. Leave seam side down.

chicken strips faux, shoyu, sesame oil, sesame seeds, mung bean sprouts, broccoli, fresh basil, sugar, rice wine vinegar, salt, ground black pepper, peanut butter, shoyu, rice wine vinegar, sesame oil, peanuts

Taken from www.yummly.com/recipe/Thai-_Chicken_-Wraps-1673444 (may not work)