Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup creamy peanut butter
- 4 large flour tortillas
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded red cabbage
- 1/2 English cucumber, thinly sliced into half-moons
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup chopped peanuts, for garnish
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup warm water (plus more if needed)
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp fresh lime juice
- 1 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1-2 tsp sriracha (or to your preferred spice level)
Instructions
- Prepare the peanut sauce by whisking together peanut butter, warm water, soy sauce, lime juice, honey, rice vinegar, sesame oil, ginger, garlic, and sriracha in a mixing bowl until smooth.
- In a frying pan, heat olive oil over medium-high heat. Add seasoned chicken pieces and sauté for about 5-7 minutes until cooked through.
- Combine the cooked chicken with half of the peanut sauce in the pan and stir well.
- On each tortilla, spread an even layer of remaining peanut sauce. Add the chicken mixture along with shredded vegetables and cilantro.
- Roll up tightly to form wraps and cut them in half diagonally before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 440
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg