Thai Ginger Peanut Veggie Wrap

I got a pleasant surprise when I boarded my American Airline flight from Phoenix, Arizona back to Pittsburgh. I had one of their meal offerings, Thai Ginger Chicken Wrap,  for ten bucks and it was delicious. It came with an equally yummy sauce. I did not expect airplane food to be that affordable and of gourmet quality in the economy section of the plane.

I was the first to be offered the meal options and when I wanted to wait until I was hungry during the four hour flight to order this wrap, I was warned by the attendant that they usually run out of it. I had no regrets buying it. By the way before the flight I had just eaten a disappointing chicken salad sandwich I bought from a store in the airport that failed to satisfy me in taste and this wrap made up for it. It was that good.

When I got home, I had that strong urge to duplicate this wrap. I found a recipe in a wonderful online source, Creative Bites which had ingredients that looked close to what I envisioned what the wrap was made of.

I then tweaked the recipe to make it vegan by making the chicken optional and substituting vegetable broth for the milk in the peanut sauce. I also lessened the amount of the broth since the sauce made the wrap mixture runny after it has set for awhile. I intend this wrap to be a to go lunch for me and I did not want this to happen.

The author of the recipe I adapted this from suggested to eat the wrap immediately after its preparation because it gets soggy. The alternative is to just add a bit of the sauce to the vegetable mixture and use it as a dip while eating the wrap. Again that is not so convenient when you are eating the wrap in the car while driving between errands. Using the broth sparingly is a recourse.

Thai Ginger Peanut Veggie Wrap

Adapted from Creative Bites

• 4 c. coleslaw mix
• 2 c. carrots, shredded 
• 1 c. green onions, chopped (about 2 bunches)
• 1/2 c. cilantro, chopped 
• 1 English cucumber, chopped 
• 2 c. Thai Peanut Sauce (recipe below)
• 1/2 c. peanuts or other nuts, chopped 
• small flour tortillas

Mix all the vegetables in a bowl and then add the sauce (note 1) and peanuts and toss.

Add the vegetable mixture along the middle of the tortilla leaving one inch space at the bottom and two sides. Fold the sides over and then top side and roll over to make a cylinder.

Thai Peanut Sauce

• 1/4 c. or less vegetable broth (note 2)
• 1/2 c. peanut butter 
• 2 tbsp sesame oil
• Juice of 1 lime
• 3 tbsp soy sauce 
• 1/2 tsp ginger powder 
• 1/2 tsp garlic powder 
• 1 tsp crushed red pepper flakes 
• 1 tbsp maple syrup 
• 1 tbsp rice wine vinegar 

Place all the ingredients in a blender and mix till creamy.

Notes:

1. You can add only 1/4 of the sauce and use it as a dip if you are not eating immediately.

2. Use as little as possible.