Tara 14 Comments
Ok, when The Chopped Leaf finally opened up a franchise in my small town, I couldn’t have been any happier. Although they have a large selection of vegan options (making eating out rather easy), I still can’t order anything but their Bangkok Wrap with Evil Peanut Sauce because well if you’ve had it, it’s just so, so good!! Ordering anything else could undoubtedly only disappoint (I did try once..and was…well..predictably disappointing).
Their standard wrap comes with non vegan crunchy noodles which I always sub out for chickpeas and then add quinoa. I have been determined to recreate the same wrap, same flavour in my own kitchen and by golly, I think I’ve done it. Hope you love this as much as I do:)
Make sure you have some cooked quinoa on hand ready to use.Make your peanut sauce by whisking the peanut butter (We love Adams Natural Peanut Butter), soy sauce, Thai sweet chilli sauce, rice wine vinegar, sesame oil, lime juice, syrup, garlic, salt and Sambal Olek in a small bowl.Prepare your remaining ingredients and place each in it’s own separate small bowl.
Using a medium sized mixing bowl, add in some of the lettuce, chickpeas, quinoa, pea pods, red pepper, cilantro, red onions and peanuts (Sometimes I double the recipe and just remix and wrap up more daily for lunches).Add a few tbsp of peanut sauce and use tongs to toss well ensuring everything is generously covered in sauce. Add more sauce as needed (Like I said, be generous!)
Place some of the filling onto a flour tortilla and wrap.Serve with additional peanut sauce for dipping (optional).
Enjoy!!! (You should have doubled the recipe, right?)
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5.0 from 5 reviews
The Chopped Leaf 'Bangkok Wrap' Copycat Recipe
Prep time
Total time
Website: WhatTheHeckDoIEatNow.com
Serves: 4-6
Ingredients
- The Peanut Sauce:
- 5 tbsp creamy, natural peanut butter
- 3 tbsp soy sauce
- 3 tbsp Thai sweet chile sauce
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp freshly squeezed lime juice
- 1 tbsp maple syrup
- 2 cloves of garlic, pressed
- ¾-1 tsp Sambal Olek (depends on your tolerance for heat)
- ⅛ tsp salt
- The Rest:
- I head of romaine lettuce, chopped
- 1 cup of cooked quinoa
- 1 small can of rinsed and drained chickpeas
- 1 cup pea pods, washed and chopped into half inch segments
- 1 red pepper, chopped into bite sized pieces
- 1 bunch of cilantro, chopped
- ½ red onion, cut into thin half moons
- ½ cup peanuts (Don't chop them!)
- Flour tortillas
Instructions
- Make sure you have some cooked quinoa ready to use.
- Make your peanut sauce by whisking the peanut butter, soy sauce, Thai sweet chilli sauce, rice wine vinegar, sesame oil, lime juice, syrup, garlic, salt and Sambal Olek in a small bowl.
- Prepare your remaining ingredients and place each in it's own separate small bowl.
- Using a medium sized mixing bowl, add in some fo the lettuce, chickpeas, quinoa, pea pods, red pepper, cilantro, red onions and peanuts.
- Add a few tbsp of peanut sauce and use tongs to toss well ensuring everything is generously covered in sauce. Add more sauce as needed (be generous).
- Place onto a flour tortilla and wrap.
- Serve with additional peanut sauce for dipping (optional).
Reader Interactions
Comments
Julie saysI love the evil peanut sauce and I am happy I found your recipe. So looking forwards to try it . I can now bring my own lunch to work 🙂
thanks again !!
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- Sacha says
This was amazing, thank you!
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- Tara says
I’m glad you liked it!
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- Dakota says
Holy sh*t this dressing is divine!! 100% recommend as a fantastic copy cat of the evil peanut 💚
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- NC says
I just got off the Chopped Leaf’s site. They don’t have any of their wraps listed with the Vegan-option icon. Did they change their tortillas perhaps? Anyway, it doesn’t matter now because I can just make this! Thank you for posting.
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- Tara says
Super weird as they list their tortillas as vegan, the dressing as vegan and the ingredients individually as vegan. I’ve sent them an email asking for clarification…We’ll see what they say. Hope you enjoy the recipe:)
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- Jody says
Wow nicely done this is delicious and so similar to the chopper leaf Bangkok salad. I second the previous comment that this will save me so much money. Thanks ! 🙂
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- Di says
Delicious!!
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- Leanne says
The peanut sauce is delicious!!!
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- Anne says
Thank you so much for posting this recipe. I discovered Chopped Leaf for the first time about two weeks ago and now i am obsessed with Bangkok Wraps. I followed your Evil Peanut Sauce exactly and I think it may be even better than the original. I doubled the recipe and loved it so much i ate leftovers for breakfast several days in a row.
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- Tara says
Aww…Thanks Anne!
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- Jordan Harnum says
This is going to save me so much money. Thank you!!!
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- Rose says
I don’t know what made me take a second look at this recipe – typically, this isn’t my sort of thing, but boy, am I glad I did!!! I’ve tried many peanut sauces, only to make them once and never again: some are too sweet, too bland, too chalky, etc. This one is PERFECT!!! I made this wrap for dinner and it is refreshing, healthy, filling and delicious!! I, however, would say this easily makes 6 servings not 4, maybe I just don’t like my ingredients dressed quite as much as you do. I also find that it needs some acid. I plan on making some quick pickled carrot ribbons tomorrow to add on top before I roll it all up. Thanks so much for a great recipe – it’s a definite keeper and would make a great addition to a picnic menu!! Oh and yes, do not chop your peanuts!
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- Tara says
Thanks Rose!I’m glad you liked it!!
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