Peanut Chicken Wrap Recipe
This peanut chicken wrap recipe is crunchy and creamy, with a spicy kick from the homemade peanut sauce. It's perfect for a quick and easy lunch or dinner option and can be easily customized with what you have on hand.
Servings: 6
Ingredients
Wrap
- 1-1.5. boneless skinless chicken breast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoons avocado oil
- 1.5 cups shredded purple cabbage
- 4 large carrots peeled and cut into matchsticks
- ¼ large white onion sliced
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons fresh lime juice
- 1 teaspoon soy sauce
- ¼ teaspoon salt
- ⅓ cup chopped fresh cilantro
- ½ cup chopped peanuts roasted and salted
- 4 green green onions diced
- 4-6 large butter lettuce leaves
- 4-6 large flour tortillas
Sauce
- 3 tablespoons soy sauce
- 2 garlic cloves minced
- 3 teaspoons sriracha
- 1 tablespoon sesame oil
- 1.5 tablespoons rice vinegar
- 2 teaspoons grated fresh ginger
- 1 tablespoon honey
Peanut Dipping Sauce
- ½ cup peanut butter
- 2 tablespoons rice vinegar
- 1.5 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon maple syrup
- Water to thin
Instructions
- Season the chicken breasts with salt and pepper on each side. Heat the avocado oil in a skillet over medium/high heat. Add the chicken to the pan and cook for 5-6 minutes on each side or until the internal temperature reaches 165ºF. Remove from heat and set aside.
- Prepare the cabbage salad. Add the purple cabbage, carrots, and white onion to a bowl. Add the rice vinegar, sesame oil, lime juice, soy sauce, and salt to the vegetables. Toss everything together until completely coated. Add cilantro and toss again. Set aside.
- Prepare the sauce. Whisk all the sauce ingredients together until a thick sauce forms.
- When the chicken has cooled, cut the chicken into chunks or strips. Add half of the sauce to the chicken and stir until the chicken is coated in sauce.
- Assemble the chicken wraps. Place a tortilla on a flat, clean surface. Spread 2 tablespoons of the sauce on the tortilla and top it with two pieces of butter lettuce. Add a scoop of chicken, a scoop of cabbage salad, about 1 tablespoon of chopped peanuts, and about 1 tablespoon of chopped green onion to the wrap. Gently roll the chicken wrap as tight as possible. Repeat until all the wraps have been made.
- To make the peanut dipping sauce place all of the ingredients into a small bowl and whisk to combine. To make thinner add water in 1 tablespoon increments until you've reached desired consistency.
- Serve immediately or wrap in plastic wrap or parchment paper for later.
Video
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Notes
Chicken thighs can be used in place of chicken breasts.
If you’d like more sauce for dipping, double the sauce recipe.
How many wraps are made will be determined by what size tortilla is used and how much filling is added to each wrap.
If you’d like more sauce for dipping, double the sauce recipe.
How many wraps are made will be determined by what size tortilla is used and how much filling is added to each wrap.
Nutrition
Calories: 223kcal | Carbohydrates: 20g | Protein: 11g | Fat: 12g | Fiber: 4g | Sugar: 4g