Description
These Thai Peanut Chicken Wraps combine tender chicken, crunchy vegetables, and a creamy, tangy peanut sauce wrapped in a soft tortilla for a quick and flavorful meal.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 4 large flour tortillas (8-inch)
- 1/4 cup chopped roasted peanuts
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/4 tsp ground ginger
- 2–3 tbsp warm water (to thin sauce)
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and warm water until smooth.
- In a large mixing bowl, combine shredded chicken, carrots, cabbage, bell pepper, and cilantro.
- Pour the peanut sauce over the chicken and vegetables, tossing to coat evenly.
- Place tortillas on a flat surface and divide the mixture evenly among them.
- Sprinkle with chopped peanuts, then roll up the tortillas tightly, tucking in the sides as you go.
- Slice in half and serve immediately, or wrap in foil for later.
Notes
- For extra heat, add sriracha or chili flakes to the peanut sauce.
- You can substitute the chicken with tofu for a vegetarian option.
- Whole wheat tortillas can be used for added fiber.
- These wraps are great for meal prep—store in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 380
- Sugar: 9g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
