Asian-Inspired Delight: Rice Wrap with Chipotle Salmon, Crunchy Veggies, and Peanut Sauce (10/18/22)

This is an allergen-free adaption of a popular Chipotle Salmon Rice Pinterest recipe. If you would like to check that out, here it is: https://pin.it/3I3THr1

Indulge in the delectable flavors of a dairy-free, egg-free, gluten-free, nut-free, sesame-free, and beef-free dish that combines aromatic basmati rice, succulent salmon, vibrant vegetables, and a tantalizing imitation peanut sauce. This recipe showcases a fusion of Asian-inspired ingredients, offering a balance of textures and a burst of satisfying flavors. Get ready to embark on a culinary adventure as we dive into the details of this mouthwatering dish.

Ingredients:

For the Rice Wrap:

• Basmati rice (1 cup, cooked)

• Salmon fillet (4 pieces)

• Shredded carrots (1/2 cup)

• Chives (2 tablespoons, chopped)

• Hellman's vegan mayo (2 tablespoons)

• Kikkoman gluten-free soy sauce (1 tablespoon)

• Purple onions (1/4 cup, thinly sliced)

• Cilantro (2 tablespoons, chopped)

• Avocado (1, sliced)

• Rice wraps (4)

For the Sauce:

• Asian white vinegar (2 tablespoons)

• Sunflower butter (2 tablespoons)

• Kikkoman gluten-free soy sauce (1 tablespoon)

For the Chicken:

• Cooked chicken (2 cups, shredded or sliced)

• Corn starch (2 tablespoons)

• Kikkoman gluten-free soy sauce (1 tablespoon)

Instructions:

1. Cook the basmati rice according to the package instructions. Set aside.

2. In a small bowl, combine the Asian white vinegar, sunflower butter, and Kikkoman gluten-free soy sauce to make the imitation peanut sauce. Stir until well blended. Adjust the quantities of each ingredient to achieve the desired flavor.

3. In a separate bowl, combine the shredded carrots, chopped chives, Hellman's vegan mayo, and Kikkoman gluten-free soy sauce. Mix well to create a creamy dressing.

4. Heat a pan over medium-high heat. Add a small amount of oil or cooking spray. Cook the salmon fillets for about 3-4 minutes per side or until they reach your desired level of doneness. Remove from heat and set aside.

5. In the same pan, add the thinly sliced purple onions and cook until they become slightly caramelized and translucent. Remove from heat and set aside.

6. For the chicken, coat the cooked chicken with corn starch and Kikkoman gluten-free soy sauce in a separate bowl.

7. In the same pan, heat a small amount of oil or cooking spray. Add the coated chicken and cook until it becomes crispy and golden brown. Remove from heat and set aside.

8. To assemble the rice wraps, place a rice wrap on a clean surface. Spread a spoonful of the creamy dressing mixture onto the center of the wrap. Add a scoop of cooked basmati rice, a salmon fillet, shredded carrots, caramelized onions, cilantro, avocado slices, and a drizzle of the imitation peanut sauce.

9. Fold the sides of the rice wrap towards the center, then tightly roll it up from the bottom to enclose the filling. Repeat the process for the remaining wraps and ingredients.

10. Serve the rice wraps immediately or refrigerate them for a refreshing chilled option. Enjoy this dairy-free, egg-free, gluten-free, nut-free, sesame-free, and beef-free delight!

Note: Adjust the ingredient quantities based on the number of servings desired and personal preferences.

Indulge in the flavors of this dairy-free, egg-free, gluten-free, nut-free, sesame-free, and beef-free rice wrap. With tender salmon, vibrant vegetables, aromatic basmati rice, and a tantalizing imitation peanut sauce, this dish is a delicious fusion of Asian-inspired flavors. Embrace the harmony of textures and enjoy the satisfying combination of ingredients. Whether served fresh or chilled, these wraps are perfect for a wholesome meal. So, gather your ingredients, follow the steps, and savor the delightful taste of this allergen-friendly creation. Bon appétit!