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Chopped Thai Salad Wraps

Prep Time: 15 minutes

Servings: 2



2 large CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
1 cup shredded purple cabbage
1 cup shredded cooked rotisserie chicken
½ small red bell pepper, thinly sliced
1 tablespoon fresh cilantro, roughly chopped
1 teaspoon fresh mint, roughly chopped

Creamy Peanut Dressing

3 tablespoons chunky peanut butter
1 tablespoon rice vinegar
1 tablespoon lime juice
2 teaspoons low sodium soy sauce
1 teaspoon sugar-free maple syrup
½ teaspoon toasted sesame oil
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
⅛ teaspoon red pepper flakes



  1. To a medium mixing bowl, add the cabbage, chicken, bell pepper, cilantro, and mint. Stir to combine and set aside.
  2. Make the peanut dressing: To a small mixing bowl add all ingredients. Whisk until smooth. Taste and adjust seasoning as needed. Set aside.
  3. Place each Crepini on a dinner plate.
  4. Top each with the chicken mixture, dividing it evenly.
  5. Drizzle the tops with the peanut dressing. Roll and serve with the peanut sauce for dipping.