Description
Quick and flavorful wraps filled with cooked chicken, fresh vegetables, and a rich peanut sauce. Perfect for lunch or light dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or sliced
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice (or rice vinegar)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1–2 tablespoons water (to thin the sauce)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 4–6 large flour tortillas or wraps
- Optional: crushed peanuts, chopped cilantro, lime wedges for garnish
Instructions
- Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, garlic powder, and ground ginger. Gradually add water until smooth.
- Prepare the chicken: Toss the shredded chicken with 3–4 tablespoons of the peanut sauce to coat.
- Prep the vegetables: Rinse and shred carrots and cabbage, thinly slice red bell pepper, and chop green onions. Arrange them on a plate.
- Warm the tortillas: Heat each tortilla in the microwave or skillet for a few seconds to soften.
- Assemble the wraps: Place a portion of peanut-coated chicken in the center of a tortilla, followed by the vegetables and extra peanut sauce if desired.
- Roll the wraps: Fold sides in and roll tightly from the bottom. Slice in half to serve.
Notes
Store the extra peanut sauce in the fridge for up to 4–5 days. Wrap full rolls tightly for storage; they last 1–2 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Wrap
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg