Thai Peanut Chicken Wraps
Bright, crunchy Thai peanut chicken wraps loaded with colorful veggies, tender chicken, and a creamy peanut sauce. Quick, fresh, and perfect for lunch or dinner.
Equipment
- Mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 1/4 cup creamy natural peanut butter
- 2 tbsp coconut aminos or gluten free soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp freshly grated ginger
- 1 tsp honey (optional)
- 2-3 tbsp warm water (to thin dressing)
- red pepper flakes or hot sauce (optional)
- 2 large spinach tortillas (burrito size)
- 2 large carrots, shredded
- 1 large red bell pepper, julienned
- 3/4 cup shredded red cabbage
- 2 cups baby spinach
- 1/4 cup diced fresh cilantro
- 1/4 cup diced green onion
- 2 tbsp chopped roasted peanuts
- 1 lb grilled or baked chicken breast, sliced
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, vinegar, ginger, honey, and warm water until smooth. Add red pepper flakes or hot sauce if desired.
- Evenly divide carrots, red bell pepper, cabbage, spinach, cilantro, green onion, peanuts, and chicken between two tortillas.
- Drizzle half of the peanut sauce inside each tortilla before rolling tightly. Tuck in sides as you roll.
- Slice wraps in half. Serve immediately with extra peanut sauce for dipping.
Notes
For a vegetarian version, replace chicken with tofu or chickpeas. Store assembled wraps for up to 3 days in the fridge, or prep the ingredients ahead for fresher wraps.
Nutrition
Calories: 312kcalCarbohydrates: 30.8gProtein: 20.2gFat: 11.9gSaturated Fat: 2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 5.4gCholesterol: 45mgSodium: 540mgPotassium: 390mgFiber: 3.5gSugar: 5.3gVitamin A: 35IUVitamin C: 60mgCalcium: 8mgIron: 10mg
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