Description
Tender chicken and fresh veggies wrapped with a homemade Thai peanut sauce for a quick, flavorful meal ready in just 15 minutes.
Ingredients
Dressing:
- 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)
Wraps:
- 2 chicken breasts, cooked and 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
1. In a small bowl, whisk together the peanut butter, soy sauce, brown sugar or honey, vinegar, garlic, ginger, and sriracha until smooth. Add water to thin, if needed.
2. In a large bowl, combine the cooked chicken, coleslaw mix, grated carrot, cilantro, and peanuts.
3. Drizzle the dressing over the chicken and veggie mixture. Toss well to combine. Let sit a few minutes to absorb flavors.
4. Warm the tortillas in the microwave for about 30 seconds to make them pliable.
5. Divide the filling evenly among the tortillas.
6. Wrap tightly and serve immediately.
Notes
To make this recipe vegan, use tofu or tempeh instead of chicken and maple syrup instead of honey.
Add sliced cucumber or bell pepper for extra crunch and freshness.
Wraps are best enjoyed fresh but can be made ahead and stored wrapped in parchment or foil.
Store leftovers in the fridge for up to 2 days. Do not freeze.
Always check ingredient labels for potential allergens such as peanuts or soy.