Peanut Chicken Wraps
Delicious and nutritious Peanut Chicken Wraps, packed with chicken, veggies, and peanut sauce.
Equipment
- Bowl
- 2-cup glass measure
- kitchen shears
Ingredients
Peanut Sauce
- 0.5 cup natural peanut butter
- 0.25 cup coconut aminos may substitute tamari or soy sauce
- 1 large lime juice of
- 1 tablespoon pure honey
- 1.5 teaspoons toasted sesame oil
- 1 clove garlic minced
- 1 teaspoon minced fresh ginger may substitute ground ginger
- 0.5 teaspoon red pepper flakes optional
- 0.25 teaspoon fine sea salt
- warm water if needed
Wraps Filling
- 2 cups cooked shredded chicken
- 2 cups coleslaw mix
- 2 cups shredded carrots
- 2 oz thin rice noodles cooked
- 0.5 cup chopped roasted peanuts
- 0.25 cup chopped fresh cilantro
- 6 wraps of choice such as tortillas or lettuce leaves
Instructions
Preparation
- In a bowl or 2-cup glass measure, combine all of the peanut sauce ingredients. If the sauce is too thick to pour, stir in some warm water, 1 tablespoon at a time.
- Set aside ¼ cup of the sauce to use for dipping.
- Cut the cooked noodles into about 3-inch pieces.
- In a separate bowl, combine the chicken, coleslaw mix, carrots, cooked rice noodles, roasted peanuts, and cilantro.
- Pour the remainder of the dressing over the chicken mixture and toss until well mixed.
- Divide the mixture among 6 wraps and roll them up. Cut in half to serve.
- Serve with the reserved peanut sauce for dipping.
- Store leftover filling in an airtight container in the refrigerator for up to 5 days.
Notes
For gluten free, serve in a gluten-free wrap or serve as a salad without a wrap. For peanut free, replace peanut butter with almond butter, and chopped roasted peanuts with chopped almonds.
Nutrition
Serving: 1wrapCalories: 424kcalCarbohydrates: 44gProtein: 20gFat: 18gSaturated Fat: 3gCholesterol: 18mgSodium: 993mgFiber: 3gSugar: 9g
Tried this recipe?Let us know how it was!