Description
Tasty Thai‑inspired chicken wraps filled with shredded chicken, crunchy slaw and a creamy spicy peanut sauce.
Ingredients
- ½ cup peanut butter
- ¼ cup low‑sodium soy sauce or tamari
- 2 Tbsp brown sugar or honey
- 2 Tbsp rice vinegar
- ½ Tbsp minced garlic
- ½ Tbsp minced ginger
- 1 tsp sriracha (optional)
- 1–2 Tbsp water to thin sauce
- 2 cups cooked shredded chicken
- 3 cups coleslaw mix
- 2 cups shredded carrots
- 2 oz cooked thin rice noodles (about)
- ½ cup roasted peanuts, chopped
- ¼ cup fresh cilantro, chopped
- 6 large wraps or lettuce leaves/tortillas
Instructions
- Make the peanut sauce: whisk together peanut butter, soy sauce, brown sugar or honey, rice vinegar, garlic, ginger, sriracha, and water until smooth. Set aside.
- Cook and prepare fillings: shred pre‑cooked chicken; mix with coleslaw mix, shredded carrots, chopped peanuts, cilantro, and cooked rice noodles.
- Pour most of the peanut sauce over the filling mixture; toss until well combined. Reserve some for dipping.
- Warm or soften wraps if desired. Lay out wraps or lettuce leaves and divide mixture evenly among them.
- Drizzle extra peanut sauce, then roll or fold wraps tightly. Secure with toothpicks if needed and cut in half to serve.
Notes
- For gluten‑free version use tamari and gluten‑free wraps or lettuce cups.
- To make dairy‑free/vegetarian, omit chicken and use tofu or jackfruit.
- Store filling separately from wraps to prevent sogginess; assemble just before serving.
- Peanut sauce can be thinned with water to desired consistency.
Nutrition
- Serving Size: 1 wrap (approx 1/6 recipe)
- Calories: 258 kcal
- Sugar: approx 16 g
- Sodium: approx 633 mg
- Fat: approx 24 g
- Saturated Fat: approx 6 g
- Unsaturated Fat: approx 18 g
- Trans Fat: 0 g
- Carbohydrates: approx 35 g
- Fiber: approx 4 g
- Protein: approx 26 g
- Cholesterol: approx 49 mg
