Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 4 large flour tortillas or wraps
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- Fresh cilantro leaves for garnish
- Optional: chopped peanuts, chopped green onions
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes to create the peanut sauce. Adjust seasoning according to taste and set aside.
- Lay the tortillas flat on a clean surface. Spread a generous spoonful of the peanut sauce on each tortilla. Distribute the cooked chicken evenly over the sauce, then add shredded carrots and sliced cucumbers on top.
- Carefully roll each tortilla tightly, folding in the sides as you go to ensure everything stays inside. For presentation, cut the wraps in half diagonally and garnish with cilantro and optional chopped peanuts or green onions for extra crunch and flavor.
Notes
- For added flavor, sprinkle with chopped peanuts or green onions before serving.
- Use whole wheat or spinach tortillas for added fiber and nutrients.
- You can prepare the peanut sauce and cooked chicken in advance for quicker assembly.
- Keep leftovers wrapped tightly in plastic wrap or foil, and refrigerate for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Easy
- Cuisine: Asian
- Diet: Gluten-Free, Nut-Free (with peanut substitute)
Nutrition
- Serving Size: 1 wrap
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg