Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts (grilled or shredded)
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
For the Peanut Sauce:
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¼ cup creamy peanut butter
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2 tbsp soy sauce (low sodium preferred)
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1 tbsp honey
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1 tbsp rice vinegar
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1 tbsp lime juice
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1 tsp sesame oil
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1 tsp sriracha (optional, for heat)
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1 clove garlic, minced
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2–3 tbsp warm water (to thin the sauce)
For the Wraps:
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4 large flour tortillas or whole wheat wraps
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1 cup shredded cabbage or coleslaw mix
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½ cup shredded carrots
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½ cup thinly sliced bell peppers (red or yellow)
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¼ cup chopped fresh cilantro
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¼ cup chopped peanuts (for crunch)
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1 tbsp sesame seeds (optional)
Instructions
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Prepare the Chicken:
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Heat 1 tbsp olive oil in a skillet over medium heat.
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Season chicken with salt, pepper, and garlic powder, then cook for 6-7 minutes per side, or until fully cooked.
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Let rest for 5 minutes, then slice or shred.
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Make the Peanut Sauce:
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In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, sriracha, and garlic.
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Add warm water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
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Assemble the Wraps:
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Lay out the tortillas and spread a spoonful of peanut sauce over each.
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Add sliced chicken, cabbage, carrots, bell peppers, and cilantro.
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Sprinkle with chopped peanuts and sesame seeds for extra crunch.
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Wrap & Serve:
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Fold in the sides, then roll up tightly like a burrito.
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Slice in half and serve with extra peanut sauce for dipping.
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