It hit 95 degrees in the big apple today… that’s 35 C for any metric readers. By the time I had crawled home through every sprinkler and open hydrant I could find I was not in the mood to cook. Thankfully I had thought ahead, and had a delicious concoction in the fridge waiting to be assembled.
Most of this recipe can be made ahead, leaving only the task of spooning out dollops of delicious filling immediately before serving. That’s about all I could bring myself to do while the air conditioning was starting up!
Tangy peanut sauce lends some bite to these cool satisfying summer wraps. Don't let the long ingredient list fool you, they come together quickly and can be made almost entirely ahead of time.
- 1/2 cup natural, no added sugar peanut butter
- 1/2 cup coconut milk
- 4 tsp soy sauce or tamari
- 2 tsp sesame oil (optional)
- 2 tsp rice vinegar (optional)
- 2 Tbsp brown sugar
- 2 Tbsp lime juice (about 1 medium lime)
- 1-2 tsp red pepper flakes
- 2 cloves garlic, crushed
- 1/2 cup water
- 3 cooked chicken breasts or 1 block firm tofu
- 1 cup green beans or sugar snap peas
- 10-12 lettuce leaves
- 1/4 cup green onions (optional)
- Combine first 9 ingredients in small saucepan, add water then whisk until smooth. Heat sauce over medium heat, stirring often until thickened (2-3 minutes). Remove from heat.
- Cube chicken breast or tofu. If using tofu, saute in pan with 1 tsp oil until browned.
- Cut green beans or peas into bite sized pieces and mix with chicken/tofu and sauce.
- Serve filling warm or cold, spooning into lettuce leaves and garnishing with green onions.
These really hit the spot, and now that we’ve retreated to our artificially cooled bedroom I’m one happy camper. The best part is that lunch for tomorrow has made itself – leftover filling over more delicious CSA greens. Yum.