Description
Quick and flavorful Thai‑inspired chicken wraps with crunchy veggies and creamy homemade peanut sauce, ready in just 15 minutes.
Ingredients
- 1/4 cup peanut butter
- 1/4 cup low‑sodium soy sauce
- 2 Tbsp brown sugar or honey
- 2 Tbsp rice wine vinegar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 tsp sriracha sauce
- 1–2 Tbsp water (optional)
- 2 cooked chicken breasts, chopped
- 3 cups coleslaw mix
- 1/2 cup grated carrot (optional)
- 1/4 cup chopped cilantro
- 1/4 cup roasted, salted peanuts
- 4–6 tortillas
Instructions
- Whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha in a small bowl; thin with water if needed.
- In a large bowl, mix chicken, coleslaw mix, grated carrot, cilantro, and peanuts. Drizzle dressing over the mixture and toss to combine. Let sit a few minutes.
- Heat tortillas in the microwave for about 30 seconds (with damp paper towel) to soften, or warm in a skillet briefly.
- Divide filling evenly among tortillas, wrap tightly, and serve immediately.
Notes
- If using thick peanut butter, microwave it briefly to make it easier to stir.
- Number of wraps varies with tortilla size and filling amount.
- To make ahead: store filling and tortillas separately for up to 3 days; or wrap assembled wraps for up to 2 days (sauce may thicken when chilled).
- For extra flavor: toast peanuts before chopping; optionally marinate chicken in sauce for 30 minutes; save half the sauce for reuse.
Nutrition
- Serving Size: 1 wrap (approximate)
- Calories: 350
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 15 g
