Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes or sriracha (optional for spice)
- 4 large whole wheat or flour tortillas
- 1 cup shredded lettuce or cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Sesame seeds for garnish
Instructions
- Start by grilling or pan-frying the chicken breasts until fully cooked. Once done, let them rest for a few minutes and then slice into thin strips.
- In a small bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, and chili flakes. Adjust the spice level according to your taste. The sauce should be smooth, rich, and flavorful.
- Lay out the tortillas on a clean surface. Spread a generous layer of peanut sauce on each tortilla. Add slices of grilled chicken, shredded lettuce, carrots, cilantro, and green onions. Drizzle more peanut sauce if desired, then sprinkle with sesame seeds for added crunch and flavor.
- Carefully roll up each tortilla, folding in the sides as you go, to form a secure wrap. Slice in half diagonally and serve immediately with a side of fresh salad or your favorite dipping sauce.
Notes
- Prepare the chicken and peanut sauce in advance for quicker assembly.
- Assemble the wraps just before serving to prevent sogginess of the tortillas.
- You can substitute chicken with shrimp, tofu, or beef for variety.
- Ensure tortillas are fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling, Pan-frying, Assembly
- Cuisine: Thai
- Diet: Healthy, Nutritious
Nutrition
- Serving Size: 1 wrap (1/4 of recipe)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg
