Thai Peanut Chicken Wraps

So last night for dinner I made this recipe I found on pinterest! Who doesn't love a good pinterest recipe?! To accommodate our different food intolerances I tweaked the recipe just a little and they were way better than I thought they would be!! They were very similar to the wraps you get at PF Changs or the Cheescake Factory! Delish!

So here is what I did!

Chicken:
- I used Simple Truth organic chicken tenders from Kroger
- An egg from our chickens...yes we have chickens
- Ian's Panko Italian breadcrumbs Gluten Free from Nature's Corner Market
- Coconut Secret raw coconut flour from Whole Foods

Mix breadcrumbs and coconut flour in a bowl (as much as you need to cover all of your chicken). Dip each chicken tender in egg, then in breadcrumb mix. Place on baking sheet. Bake at 450 until no longer pink. Remove from oven and set aside.

Peanut Sauce:
- Kirklands Clover Honey from Costco
- Volcano Lime Burst (lime juice) from Whole Foods
- San-J Organic GF soy sauce from Target
- water from my sink
- JIF Natural chunky peanut butter (you can use almond  or sunflower butter instead)

Cook according to recipe

Wrap:
- Green Giant broccoli slaw (I couldn't find organic) from Target
- Trader Joe's Virgin Coconut Oil (instead of butter)
- Organic whole carrots (1) from Target (just shred and add to mix)

Cook this according to recipe

Once the wrap filling was done I set it aside and put the chicken into the skillet. I poured about half the peanut sauce over the chicken and let it cook on low for a minute or so.

My husband used whole wheat wraps from Trader Joe's. Make sure you read the ingredient list because they have several kinds. Always pick the foods with the least amount of ingredients and absolutely stay away from hydrogenated/partially hydrogenated oils, artificial flavors/ingredients.

I used organic romaine lettuce wraps from Target. Made it gluten free and cut back on the carbs, calories and fat!

These were quick, simple and tasted very good!!