Ingredients
For the Sauce:
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Sriracha or similar spicy chili sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh lime juice
For the Chicken Wraps:
- 1 pound boneless, skinless chicken breasts (about 2 medium breasts)
- 1 tablespoon canola oil or grapeseed oil, divided
- 2 cups broccoli slaw
- 1 cup shelled edamame, thawed if frozen
- ½ cup shredded carrots
- ½ cup finely chopped green onions
- ¼ cup dry roasted salted peanuts, chopped
- Chopped fresh cilantro, to taste
- 4 whole wheat tortillas
Instructions
- Prepare the Thai Peanut Sauce: In a small bowl, stir together peanut butter, soy sauce, honey, Sriracha, minced fresh ginger, and fresh lime juice until smooth. Set aside to use later in the recipe.
- Cook the Chicken: Cut the chicken breasts into bite-sized pieces. Heat half of the oil in a large non-stick skillet over medium-high heat until shimmering. Carefully add the chicken pieces (watch for oil splatter) and sauté for about 2-3 minutes per side or until fully cooked and golden brown on the outside.
- Toss Chicken in Sauce: Transfer the cooked chicken to a bowl and blot away excess oil with paper towels. Add ¼ cup of the prepared peanut sauce to the chicken and toss well to coat evenly. Reserve the remaining peanut sauce for serving.
- Sauté the Vegetables: In the same skillet, add the remaining oil and warm for about 30 seconds over medium heat. Add the broccoli slaw, edamame, shredded carrots, and half of the chopped green onions. Sauté the mixture until the vegetables are crisp-tender, about 2 minutes. Remove from heat.
- Assemble the Wraps: Lay out each whole wheat tortilla and spread a spoonful of the reserved peanut sauce onto it. Layer on the coated chicken pieces, sautéed vegetables, chopped roasted peanuts, the remaining green onions, and fresh cilantro leaves. Wrap the tortillas tightly and serve warm or at room temperature.
Notes
- TO STORE: The filling (chicken and vegetables) can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. The assembled wraps can be made up to 4 hours ahead and refrigerated until ready to serve.
- TO FREEZE: It is not recommended to freeze the prepared filling or assembled wraps as the vegetables will become soggy and lose their crunch upon thawing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Asian
