Thai "Chicken" Wraps

Ingredients

• 1.5 cups of faux chicken strips
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 0.75 cup of mung bean sprouts
• 1 cup of broccoli slaw mix
• 0.5 cup of basil
• 1.5 tablespoons sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon sea salt
• 1 pinch ground pepper
• 6 large romaine lettuce leaves
• 0.25 cup of natural peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons sesame oil
• 1 cup of peanuts

Instructions

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