Lunch Box Challenge day 18: Thai-Riffic Wrap

Think outside the box, way way way outside. Think Thailand!  Yup, today I went all out there. I told you this challenge is for the sole purpose of making you go out of the comfort zone. Try new things, this is how each of my Recipe Challenges starts.

What would a challenge be if you already did it day to day? It would be be normal.

Who wants normal? Blah, Skip normal , hurdle over it even and land yourself in new territory!

Everyone needs to take a chance, everyone needs to try new things. You cannot possibly know if you dislike something if you’ve never tried it. Just like that saying “Don’t judge a book by it’s cover.” We teach our kids it’s not just about the book, it’s people, it’s situations, and even food. That’s the challenge to get yourself and the kids over the “ugh that doesn’t look so good,” Or the ” No I don’t like that.” Yes well have you tasted it?

I tell my kids take three bites. The first is just diving in to do it, they normally really gag or shove it down to make a dramatic event about it. The second is the one where they really taste it and the third is the deciding factor. You will know by the third ( yes sometimes the first)  if you like or dislike something. The point? You have to try!

The making of The Thai-Riffic Warp is behind this idea 100%. Getting my kids to try something well outside the normal. Two out of four liked it, this was excellent, because they tried. Here’s today’s Lunch Box

Thai-Riffic Wrap-

What you need

Sandwich wrap
Asian slaw
Romaine lettuce sliced
Grilled chicken pieces ( left overs work great!) 
Julienne Cucumbers,
 Peanuts cut small ( I used a coffee grinder and just hit pulse once to make them pebble sized.
 Wanton strips *optional
Red bell pepper strips
Julienne Carrots
Chopped green onions
Depending on how much you’ll make I started with a 1 cup of everything and mixed it up in a bowl before laying it into the wraps. About 1/2 cup of this mixture goes into each. Serve with Thai Dressing on the side.

Thai Dressing

2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp white sugar
3 Tbsp vegetable oil
juice from 1 small lime

Mix Dressing ingredients together until smooth store in fridge till use.

I served this with diced Peaches and Roasted Pumpkin Seeds and Dried fruit.

There is no Lunch Box Tip today as it’s been a week since I challenged you all to join in on trying new things. Have you tried anything new? If so, willing to share how it went?
If not, I encourage you to do so. Even if you try a new vegetable, a new fruit, get the family involved and make everyone part of the process. Have fun with it, be creative and enjoy! You can read back on the homework I gave you here, HINT <— Do your homework!

17 thoughts on “Lunch Box Challenge day 18: Thai-Riffic Wrap

  1. Grandma Bonnie

    Looks like a really healthy meal. I did not do your homework as I did not see that post. I did try a new food this week. My daughter-in-law shared some Paleo hotcakes and muffins with us. They were gluten free, 100% organic. I was impressed with the flavor and texture of the hotcakes. I had tried before to make Paleo hotcakes for my grandson and they never came out right.

  2. Pam

    I was wondering if that was a peanut butter dip. I love peanut butter. Going to be making this soon. Everytime I read your blog I get hungry. πŸ™‚

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